Coconut Ambrosia Salad

I've been making this recipe for well over thirty years, and it's still good.

Print Recipe

Prep Time 10

Total Time 1 10

Course Snack

Cuisine American

Servings 12 people

Calories 2474.3 kcal

Equipment

1 Large Mixing Bowl For combining all ingredients thoroughly.
1 Rubber Spatula or Large Spoon For gentle mixing to maintain ingredient integrity.
1 Can Opener For opening fruit cans.
1 Colander For draining canned fruits effectively.
1 Serving Bowl For chilling and presentation.

Ingredients

Main

1 11 ounce can mandarin oranges, drained
1 8 ounce can crushed pineapple, drained
3 ½ cups frozen whipped topping thawed
2 cups shredded coconut
2 cups miniature marshmallows
½ cup milk
1 cup maraschino cherries

Instructions

In a large bowl, combine the oranges, pineapple, whipped topping, coconut, marshmallows and milk.
Mix together well and chill 1 hour before serving. Garnish with cherries.

Notes

While this recipe is straightforward, quality ingredients elevate it. Ensure mandarin oranges and pineapple are thoroughly drained to prevent a watery salad. For enhanced flavor and texture, consider toasting a small portion of the shredded coconut lightly before adding it, which adds a nutty depth. Instead of just milk, a touch of cream or evaporated milk can enrich the body and mouthfeel. To elevate presentation, reserve a few whole maraschino cherries and some fresh mint sprigs for a vibrant garnish, instead of just mixing them in. For a more sophisticated twist, a splash of orange liqueur or rum can be added for adult palates, complementing the fruit flavors beautifully. This dish benefits from being well-chilled, allowing flavors to meld.