Ambrosia Salad with Whipped Cream
Not rated yet. Be the first.
Out comes the good glass bowl, and an aunt waits to see who goes back for seconds. We whip the cream ourselves, toast the coconut, drain the fruit well, and give it two hours in the fridge to come together.
The short version
Drain the fruit very well, fold it with coconut and marshmallows into sweetened whipped cream and sour cream, and chill for at least 2 hours. 15 minutes of work, and no cooking.
What makes ours better
what we fixed so you don’t have to
-
Whip your own cream. Real cream whipped with a little sugar tastes fresh and holds its shape, where whipped topping tastes flat and thins out in the fridge.
-
Fold in some sour cream. A few spoonfuls cut the sweetness and add a light tang, so the salad doesn't taste like dessert from the first bite.
-
Drain and blot the fruit. Canned fruit carries syrup. Blotted fruit keeps the dressing thick instead of runny and pink.
-
Toast the coconut. Five minutes in a dry pan adds a nutty edge and a bit of crunch against the soft fruit.
What you need
the usual suspects
- Heavy cream1 cup
- Granulated sugar3 tablespoons
- Full-fat sour cream¼ cup
- Vanilla extract1 teaspoon
- Mandarin oranges1 can
- Pineapple tidbits1 can
read it twice. buy it once.
Steps
deep breath. you’ve got this.
-
Toast the coconut
Stir the coconut in a dry skillet over medium heat for 3 to 5 minutes, until a few shreds turn pale gold and smell nutty. Tip it onto a plate to cool.
Coconut goes from gold to burnt in seconds. Pull it when it's only just tan.
About 4 min. Cook mode has a timer for this step.
-
Dry the fruit
Drain the oranges and pineapple in a sieve for 5 minutes, then spread them on a clean towel or paper towels and blot. Wet fruit is the main reason this salad turns watery.
-
Whip the cream
In a cold bowl, beat the cream, sugar and vanilla until it holds soft peaks that droop slightly when you lift the beaters. Stop there. Add the sour cream and beat for 5 seconds just to combine.
-
Fold it all together
Add the fruit, grapes, coconut and cherries if using. Fold gently with a spatula until everything is coated, taking care not to crush the oranges.
-
Chill
Cover and refrigerate for at least 2 hours, or up to 24, so the coconut softens and the flavors blend.
About 120 min. Cook mode has a timer for this step.
-
Add the marshmallows and serve
Just before serving, fold in the marshmallows and the pecans if using. Taste, and add a spoonful more sugar if you want it sweeter.
Add marshmallows late. Overnight in the cream, they melt into the dressing and go gummy.
Good to know
the stuff I’d tell you over the phone
- Fresh pineapple works if you cut it into small pieces and pat it dry. It gives a brighter flavor than canned.
- For a lighter salad, swap the cream and sugar for 1 cup of plain whole-milk yogurt mixed with 2 tablespoons of honey.
- To double, whip the cream in two batches so it keeps its volume.
- Storage. Covered in the fridge, 2 days (the fruit weeps a little each day; stir before serving). Don't freeze.
Questions, answered
the questions my cousins text me
Can I use Cool Whip in ambrosia salad?
Yes, use about 12 ounces thawed, folded with the sour cream. It's sweeter and softer, and holds longer without weeping.
Why is my ambrosia salad watery?
The fruit wasn't dry enough. Drain canned fruit in a sieve and blot it before folding. A little liquid is normal after a day; stir it back in.
Can I make ambrosia salad the night before?
Yes. Make everything except the marshmallows and nuts, chill overnight, then fold those in right before serving.
What fruit goes in ambrosia salad?
Mandarin oranges, pineapple, coconut and marshmallows are the base. Grapes and cherries add color, and pecans add crunch.
How long does ambrosia salad last?
Two days in the fridge, covered. After that the cream thins and the fruit turns soft.
From the table
Made it? Tell me how it went, and who went back for seconds when they thought nobody was looking.
Made it?
one star means we talk. five means I tell Dad.
Tap a star
- No reviews yet. Yours would be the first, and I’d read it twice.
Find it in
Published October 29, 2026.