Ambrosia salad recipe

If you need one dish that disappears first at every potluck, this ambrosia fruit salad is it. Creamy, fruity, and just sweet enough, it feels like a little bowl of sunshine no matter the season.

Jump to:

• Why You Will Like This Ambrosia Fruit Salad
• Ingredients For The Best Ambrosia Fruit Salad
• Ambrosia Fruit Salad
• How To Make Ambrosia Fruit Salad
• Storage Tips
• My Tips And Variations For Ambrosia Fruit Salad
• Ambrosia Fruit Salad FAQ
• Recipes You May Like
• Let's Wrap This Up

I grew up watching my mom make ambrosia for every family gathering back when I was a teenager helping in her kitchen. Her version used plain whipped topping from a tub. Mine gets a homemade coconut whipped dressing that tastes like a piña colada, and honestly? Once you try it this way, you won't go back.

Here's what makes this ambrosia fruit salad special. Juicy mandarin oranges, pineapple, grapes, and cherries get folded into a cloud of whipped cream flavored with cream of coconut, vanilla yogurt, and real pineapple juice. It chills for 30 minutes, and then it's ready to steal the show.

If you love easy fruit dishes like this one, my simple summer fruit salad is another one my kids ask for on repeat. It's the fresh, dressing free cousin of this recipe.

Why You Will Like This Ambrosia Fruit Salad

• No baking, no stove. You just whip, fold, and chill. Even Sarah can make most of it herself.
• Ready fast. About 30 minutes of prep plus a short chill in the fridge.
• That coconut dressing. Cream of coconut makes it taste like a tropical vacation, not a tub of topping.
• Light but creamy. The Greek yogurt keeps it from feeling heavy, so people always go back for seconds.
• Kid approved. The marshmallows and cherries make it feel like dessert, which is why Alex calls it candy salad.
• Perfect for gatherings. It travels well, holds its shape, and looks so pretty in a glass bowl.

Ingredients For The Best Ambrosia Fruit Salad

Here's everything you need. The full amounts are below, but I want to point out a few things first.

For the salad:

• 1 can (11 oz) mandarin oranges, drained and patted very dry
• ½ cup maraschino cherries, stems removed, quartered, rinsed, and patted very dry
• 1 cup pineapple tidbits packed in juice (not syrup), drained and patted very dry (save the juice!)
• 1 cup seedless green grapes, halved
• 2 cups miniature marshmallows (white or rainbow)
• 1 cup sweetened coconut flakes

For the creamy coconut dressing:

• 1 cup heavy cream
• ¼ cup cream of coconut (not coconut cream, and not coconut milk, see my note below)
• 2 tablespoons pineapple juice (from the can of tidbits)
• ½ teaspoon vanilla extract
• ⅛ teaspoon salt
• ½ cup full fat vanilla Greek yogurt
• ½ teaspoon lemon zest

A quick note on cream of coconut, because this one matters. It's the thick, sweet, syrupy stuff used in piña coladas. Look for Coco Reàl or Coco López in the cocktail mixer aisle, the Latin foods section, or near the canned coconut milk. If you can't find it, swap in ¼ cup powdered sugar instead.

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How To Make Ambrosia Fruit Salad

I've made this so many times I could do it half asleep, and I've learned exactly where things can go wrong. Follow these steps and you'll get it right the first time.

Dry The Fruit Really Well

Drain all the canned fruit and save the pineapple juice. Then pat everything very dry with paper towels. I mean really dry.

I learned this the hard way when I skipped it once for a school potluck. The salad turned watery by the time we got there, and I was so embarrassed. Wet fruit thins out the dressing, so don't rush this part.

Whip The Coconut Dressing

Add the heavy cream, cream of coconut, pineapple juice, vanilla, and salt to a large mixing bowl. Beat with a handheld mixer until stiff peaks form. That means the cream holds its shape when you lift the whisks out.

Now gently fold in the Greek yogurt and lemon zest with a spatula. Fold, don't stir. Stirring knocks the air out and you'll lose that fluffy texture.

Fold Everything Together

Add the grapes, pineapple, cherries, marshmallows, and coconut flakes to the bowl with the dressing. Fold gently until everything is coated.

Then fold in the mandarin oranges last. They're delicate and break apart easily, so saving them for the end keeps them whole and pretty.

Chill Before You Serve

Cover the bowl and refrigerate for at least 30 to 60 minutes. This step lets the flavors come together and the dressing set up into that light, creamy texture everyone loves.

The sweet spot is 1 to 4 hours of chilling. That's when it tastes its absolute best, especially with the homemade whipped cream still fresh and fluffy.

Storage Tips

Keep leftovers in an airtight container in the fridge for up to 2 days. After that, the fruit starts releasing juice and the marshmallows get a little too soft.

Honestly, it rarely lasts that long in our apartment. Donald sneaks spoonfuls straight from the fridge every time he walks past.

I don't recommend freezing this one. The dairy separates when it thaws, and the texture just isn't the same. This is a make it fresh kind of recipe, which is part of its charm.

If you're making it for a party, chill it in the serving bowl and give it one gentle fold right before guests arrive. That refreshes the texture beautifully.

My Tips And Variations For Ambrosia Fruit Salad

After making this ambrosia fruit salad more times than I can count, here's what I've picked up:

• Pat the fruit dry twice. Once after draining, once right before mixing. It sounds fussy, but it's the difference between creamy and soupy.
• Use full fat yogurt. Low fat versions make the dressing thinner and less rich. Trust me, I tested both.
• Want more texture? Add ½ cup chopped toasted pecans right before serving. Donald votes yes on this every time.
• Make it festive. Rainbow marshmallows for birthdays, or a handful of pomegranate seeds around the holidays.
• Try fresh fruit swaps. Halved strawberries or fresh orange segments work great. Just pat them dry too.

Have you ever noticed how the simplest potluck dishes are the ones people ask about most? This is that dish for me.

And if creamy fruit salads are your thing, you have to try my grape salad next. It uses a similar creamy base and Sarah requests it almost weekly. My homemade waldorf salad scratches the same itch with apples and a creamy dressing.

Ambrosia Fruit Salad FAQ

What Is The Secret To Making The Best Creamy Ambrosia Fruit Salad?

Two things: homemade whipped cream and cream of coconut. Whipping your own cream gives a light, fluffy texture that store bought topping can't match. The cream of coconut adds sweetness and a piña colada flavor that makes people ask what's in it. The Greek yogurt adds a slight tang that keeps it from being too sweet.

Can I Make Ambrosia Fruit Salad Ahead Of Time?

Yes, but keep it within the same day. I make mine 1 to 4 hours before serving, which is when it's at its peak. You can prep parts ahead too. Drain and dry the fruit the night before, store it in the fridge, then whip the dressing and fold everything together the day you serve it.

How Long Does Ambrosia Fruit Salad Last In The Refrigerator?

Up to 2 days in an airtight container, though it's honestly best on day one. The marshmallows soften and the fruit releases moisture over time. If you have leftovers on day two, give it a gentle stir before serving and it'll still taste good, just a bit softer.

Why Should The Fruit Be Drained And Patted Dry Before Making Ambrosia Salad?

Canned fruit holds a lot of liquid, and that liquid thins out your beautiful whipped dressing. Patting the fruit dry keeps the salad thick and creamy instead of watery. It takes 5 extra minutes and saves the whole recipe. I skipped it once and regretted it, so now it's the step I never rush.

Recipes You May Like

If this salad hit the spot, here are three more from my kitchen you might enjoy:

• Creamy cucumber salad with a sweet twist — cool, crisp, and perfect next to anything off the grill
• Creamy macaroni salad for your next bbq — the savory potluck partner to this sweet one
• Crispy apple salad with goat cheese and walnuts — fresh, crunchy, and a little fancy without any fuss

Let's Wrap This Up

So there you have it. Dry your fruit well, whip that dreamy coconut dressing, fold everything together gently, and let it chill. That's really all it takes to make the creamiest ambrosia fruit salad you've ever had.

This recipe has become the one my family expects at every gathering, and I love that something so simple brings everyone to the table. Alex hunts for the cherries, Sarah steals the marshmallows, and I just enjoy watching the bowl empty.

Give it a try this week and let me know how it turns out for you! And don't forget to save this one to Pinterest so it's ready for your next potluck.