Best Tropical Ambrosia Recipes

TROPICAL AMBROSIA FRUIT SALAD

Steps:

• In a large bowl, combine the first seven ingredients., In a small bowl, beat cream until soft peaks form. Fold in yogurt until blended. Pour over fruit mixture; stir to coat. Sprinkle with almonds. Refrigerate until serving.

TROPICAL AMBROSIA SALAD

Steps:

• Combine all ingredients except coconut in large bowl.
• Refrigerate 15 min.
• Stir in coconut just before serving.

TROPICAL-FRUIT AMBROSIA GELEE

Steps:

• Bring pineapple juice to a boil in a medium saucepan; continue to boil, skimming foam from top, 5 minutes. Meanwhile, combine coconut milk and 1/2 cup cold water in a medium bowl, then sprinkle with gelatin. Let stand until softened, about 5 minutes. Pour hot pineapple juice over gelatin mixture, stirring until gelatin is dissolved. Let cool completely.
• Whisk together cream and vanilla in a large bowl until foamy. Slowly add sugar, whisking until soft peaks form. Whisk in yogurt and gelatin mixture until thoroughly combined. Refrigerate until thickened slightly and beginning to set, about 20 minutes.
• Whisk mixture again until smooth. Fold in coconut, papaya, and cherries. Lightly coat a nonreactive 10-to-12-cup bowl with cooking spray; transfer mixture to bowl and smooth top. Cover and refrigerate until firm, at least 8 hours and up to 1 day.
• Dip bottom of bowl into warm water 30 seconds, then run a thin knife around edge to loosen. Invert bowl onto a platter, then lift to remove bowl. (If gelee does not release, return to warm water 20 seconds more.) Serve, with pineapple wedges.

TROPICAL AMBROSIA TRIFLE BOWL

Steps:

• Melt marshmallows with 1/4 cup heavy cream in the top of a double boiler over simmering water, stirring frequently until smooth, about 5 to 7 minutes. Set aside to cool completely.
• Beat remaining 1 3/4 cups heavy cream in a glass or metal bowl until foamy. Gradually add confectioners' sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the cream will form soft mounds. Gently fold pineapple, coconut, vanilla extract, and cooled marshmallow into whipped cream.
• Layer about half the pound cake cubes in a trifle bowl. Spread about half the whipped cream over the pound cake and scatter about half the quartered mango chunks over the cream. Sprinkle about half the macadamia nuts over the mangoes. Repeat layers. Chill for 2 to 3 hours before serving.

TROPICAL AMBROSIA

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a large bowl, combine the pineapple juice, extract and pudding mix; whisk for 2 minutes. Fold in whipped topping. Stir in pineapple and 3 tablespoons coconut. , Transfer to a serving bowl. Garnish with remaining coconut, cherries and cherry juice if desired. Chill until serving.

TROPICAL PINA COLADA AMBROSIA SALAD

Steps:

• In a large bowl, fold together the Cool Whip Free and the Pina Colada Yogurt. Add in the canned fruits, marshmallows, and one (1) cup of the shredded coconut. Gently fold and toss to combine until coated.
• Refrigerate the mixture for at LEAST 2 hours or until flavors have set together.
• Optional, but recommended: if you'd like, toast the remaining ½ cup coconut. In a 300 degree F oven, line a baking sheet with parchment and lay out coconut in an even layer. Toast in 5 minute increments, stirring after each round, until golden. Sprinkle over the top of the ambrosia right before serving. Garnish with a cherry if you'd like.

TROPICAL AMBROSIA

Steps:

• First pour out all the juice from the mandarin and pineapple chunks.
• Put fruit in large glass bowl.
• Stir in sour cream and coconut flakes, and fold in the Cool Whip.
• Chill for one hour and serve.

TROPICAL AMBROSIA

Steps:

• Drain pineapple, reserving juice; set pineapple aside.
• In a mixing bowl, whip the heavy cream.
• In seperate bowl, combine pineapple juice and pudding mix and beat on low, or hand whisk for 2 minutes or until thickened.
• Fold in whipped cream.
• Stir in pineapple and 3 Tablespoons of the toasted coconut.
• Transfer to serving bowl.
• Garnish with remaining Tablespoon of toasted coconut, cherries and cherry juice.
• Chill for at least 2 hours.

TROPICAL AMBROSIA DESSERT

Steps:

• In two small serving dishes, layer the first six ingredients in the order listed; sprinkle with sugar if desired. Let stand for 5-10 minutes before serving.