Fluffy fruit salad with coconut and marshmallows
Classic Ambrosia Salad
Classic Ambrosia Salad
15 minEasy
Prep Time
15 min
Cook Time
0 min
Total Time
15 min
Servings
10
8 cups
Difficulty
Easy
Cost
Budget
$
Classic Ambrosia Salad
Fluffy fruit salad with coconut and marshmallows
A retro Southern fruit salad folding mandarin oranges, pineapple, coconut, marshmallows, and maraschino cherries into a cloud of whipped cream. Potluck royalty.
15m
Prep Time
0m
Cook Time
15m
Total Time
10
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Ambrosia—food of the gods—is a nostalgic Southern dessert salad that appears at every holiday gathering. Sweet fruits, fluffy coconut, and pillowy marshmallows float in whipped cream.
Ingredients
- 1 can (15 oz) mandarin oranges, drained
- 1 can (20 oz) pineapple tidbits, drained
- 1 cup sweetened shredded coconut
- 2 cups mini marshmallows
- 1 cup maraschino cherries, halved and drained
- 1 cup heavy cream, whipped (or 8 oz Cool Whip)
PrepDaily Use
Test Kitchen Pick
Chef Knife
Helpful Tool
Why a sharp knife helps here
When the recipe is mostly prep, the tool that matters most is the one doing the cutting. A sharp chef’s knife makes the whole process faster and cleaner.
This recipe is won or lost in prep speed and cleaner cuts.
- Speeds up chopping and slicing
- Makes prep more consistent and less frustrating
A good chef’s knife is still the single most useful kitchen upgrade for prep-heavy cooking.
Shop chef knife options for this recipeInstructions
- 1
Drain all canned fruits thoroughly and pat dry to prevent the salad from becoming watery.
- 2
Combine mandarin oranges, pineapple, coconut, marshmallows, and cherries in a large bowl.
- 3
Whip heavy cream with 2 tbsp powdered sugar until stiff peaks form (or use Cool Whip).
- 4
Gently fold whipped cream into the fruit mixture until everything is evenly coated.
- 5
Cover and refrigerate at least 2 hours before serving for the best flavor and texture.
Serving Suggestions
Ways to Serve This Dish
Serve as a light main course or alongside grilled protein
Best enjoyed fresh -- prepare the dressing separately if making ahead
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Cool WhipFresh whipped cream with sour cream
Tastes more homemade and less sweet
Mini marshmallowsVanilla yogurt for a lighter version
Cuts the sweetness significantly
DepthPantry
Test Kitchen Pick
Vanilla Extract
Helpful Pantry Staple
Why the vanilla matters
For baking and desserts, vanilla is often carrying more aroma than people expect. A better bottle gives the whole recipe a cleaner finish.
This is a small pantry move that usually makes baked goods taste more complete.
- Improves aroma in desserts and bakes
- Useful across cakes, cookies, and breakfast bakes
Vanilla extract is one of the easiest pantry upgrades to keep using.
Shop vanilla extract for this recipeTips & Storage
Pro Tips
Add 1/2 cup sour cream to the whipped cream for a tangier, more stable base.
Toast the coconut in a dry skillet for 3 minutes for extra depth and a nutty crunch.
Storage
Refrigerate covered up to 3 days. The marshmallows will soften more over time.
Reheating
Serve cold—this is a chilled dessert salad.
Nutrition Facts
Per serving (25mg) · 10 servings
Calories210
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein2g
Carbohydrates8g
Fat34g
Fiber40mg
Sugar2g
Sodium26g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use fresh fruit?
- Yes—fresh pineapple and orange segments work beautifully. Drain well.
- What is the origin of ambrosia?
- It dates to the 1860s South and was originally just oranges and coconut with sugar.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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