This dreamy ambrosia salad recipe mixes fluffy whipped cream, sweet coconut, and juicy fruit into one no-bake dessert that’s ready in under 15 minutes and always disappears first at potlucks.
My grandma used to make this ambrosia salad every single summer cookout, and honestly, I still can’t smell coconut without thinking of her backyard picnic table. It’s stupid easy, a little nostalgic, and somehow always the first bowl to go empty.
Table of Contents
Why You’ll Love This Ambrosia Salad Recipe
This is one of those recipes that feels fancy but takes almost zero effort. You’re basically folding a few cans of fruit into homemade whipped cream and calling it dessert (or a side dish, no judgment either way).
It’s the kind of ambrosia fruit salad that shows up at church potlucks, backyard barbecues, and holiday tables, and for good reason. It’s cool, creamy, a little sweet, and it comes together without turning on your oven.
- No baking required, just mixing and chilling
- Ready in about 15 minutes of actual work
- Endlessly customizable with whatever fruit you’ve got on hand
- A guaranteed crowd-pleaser at any potluck or picnic
Dreamy Ambrosia Salad Recipe
Equipment
- Large mixing bowl
- Stand mixer or electric hand mixer
- Strainer
- Rubber spatula
- Serving bowl
- Plastic wrap or lid
Ingredients
For the Whipped Cream Base
- 1 cup Heavy whipping cream Cold
- ¼ cup Powdered sugar
- ½ cup Plain or vanilla Greek yogurt
For the Fruit and Mix-Ins
- 1 cup Shredded sweetened coconut Use 1/2 cup for a lighter coconut flavor
- 1 11 oz can Mandarin oranges Drained very well
- 1 8 oz can Pineapple tidbits Drained very well
- 1 cup Maraschino cherries Drained very well
- 1 ½ cups Mini fruit-flavored marshmallows
Optional Add-Ins
- Chopped pecans Optional, to taste
- Sliced bananas Optional; add right before serving to prevent browning
- Chopped apples Optional, to taste
Instructions
- Add the cold heavy whipping cream to a large bowl or the bowl of a stand mixer.
- Beat with electric beaters for 1 to 2 minutes, until the cream begins to thicken.
- Slowly add the powdered sugar while beating, and continue beating until stiff peaks form.
- Gently fold in the Greek yogurt just until combined.
- Drain the mandarin oranges, pineapple tidbits, and maraschino cherries very well in a strainer.
- Add the drained fruit, shredded coconut, and mini marshmallows to a large serving bowl.
- Add any optional mix-ins, such as chopped pecans, bananas, or apples, if using.
- Gently fold the whipped cream mixture into the fruit mixture with a rubber spatula, using a scooping motion from the bottom up.
- Cover the bowl and refrigerate for at least 30 minutes before serving.
- Give the ambrosia salad one gentle stir before serving chilled.
Notes
What You’ll Need for This Ambrosia Salad
Nothing weird here, just a handful of pantry and fridge staples. Here’s exactly what goes into this classic ambrosia salad recipe.
| Ingredient | Amount |
|---|---|
| For the Whipped Cream Base | |
| Heavy whipping cream | 1 cup |
| Powdered sugar | 1/4 cup |
| Plain or vanilla Greek yogurt | 1/2 cup |
| For the Fruit and Mix-Ins | |
| Shredded sweetened coconut | 1 cup |
| Mandarin oranges, drained | 11 oz can |
| Pineapple tidbits, drained | 8 oz can |
| Maraschino cherries, drained | 1 cup |
| Mini fruit-flavored marshmallows | 1 1/2 cups |
| Optional Add-Ins | |
| Chopped pecans, sliced bananas, or chopped apples | to taste |
A quick note on the coconut: sweetened shredded coconut is what gives this ambrosia salad that classic flavor, but if you’re not a huge coconut fan, you can dial it back to half a cup and nobody will complain.
How to Make Ambrosia Salad
This whole ambrosia fruit salad recipe comes down to two things: whip, then fold. That’s it. Let’s walk through it.
Step 1: Whip the Cream Base
Add the heavy whipping cream to a large bowl or the bowl of a stand mixer. Beat with electric beaters for 1-2 minutes until it starts to thicken up.
Slowly add the powdered sugar while beating, and keep going until stiff peaks form (that’s the point where the cream holds its shape when you lift the beaters out). Fold in the Greek yogurt gently, just until combined.
Quick tip from my kitchen: chill your bowl and beaters in the freezer for 10 minutes before whipping. It genuinely speeds things up and gives you fluffier peaks.
Step 2: Drain Your Fruit (Don’t Skip This)
Drain the canned mandarin oranges, pineapple tidbits, and maraschino cherries really well. Like, shake-the-strainer-until-your-arm-hurts well.
This step matters more than it sounds. Leftover juice will water down your whipped cream and turn your ambrosia salad soupy by the next day, so give the fruit a few extra minutes to drain.
Step 3: Combine Everything
Add the drained fruit, coconut, and marshmallows to a large serving bowl. If you’re using any optional add-ins like pecans or bananas, toss them in now too.
Fold in the whipped cream mixture gently with a rubber spatula, using a scooping motion from the bottom up. You want everything coated without deflating all that fluffy whipped cream you just made.
Step 4: Chill and Serve
Cover the bowl and pop it in the fridge for at least 30 minutes before serving. This gives the flavors time to mingle and the texture time to set up.
Give it one more gentle stir right before serving, and you’re done. That’s genuinely the whole ambrosia salad recipe.
Tips, Variations, and Troubleshooting
Expert Tips
Use cold heavy cream straight from the fridge. Room temperature cream just won’t whip up properly, and you’ll end up beating it forever with mediocre results.
Drain your canned fruit over a strainer and let it sit for a few extra minutes. A little patience here keeps your ambrosia fruit salad thick and creamy instead of watery.
Fun Variations to Try
Swap the maraschino cherries for fresh strawberries if you want something a little less sweet. Sliced bananas add a nice creamy texture, though they’re best added right before serving so they don’t brown.
Some folks like to fold in a handful of mini chocolate chips for a slightly indulgent twist on this ambrosia salad. Toasted pecans or walnuts add a nice crunch if you want some texture contrast against all that softness.
Troubleshooting Common Issues
If your ambrosia salad turns out watery, it’s almost always because the canned fruit wasn’t drained well enough. Next time, let it sit in a strainer for a good five minutes and press gently to remove excess liquid.
If your whipped cream won’t reach stiff peaks, double check that your cream is cold and that your bowl isn’t greasy. Even a tiny bit of oil residue can keep cream from whipping up properly.
How to Store Ambrosia Salad
This ambrosia salad recipe keeps well in the fridge, though it’s honestly best enjoyed within a couple of days while the texture is at its creamiest.
| Method | How Long It Lasts |
|---|---|
| Refrigerator (covered container) | Up to 3 days |
| Freezer | Not recommended |
To reheat, well, don’t. This is a chilled dessert, so just pull it straight from the fridge and give it a quick stir before serving.
If you’ve got leftover drained fruit juice, don’t toss it. Stir it into sparkling water for a quick homemade fruit soda, or use it to sweeten up a batch of iced tea.
What to Serve With Ambrosia Salad
This ambrosia fruit salad pairs beautifully with grilled meats and smoky barbecue flavors, which makes it a natural fit for cookout season. If you’re already firing up the grill, it’s the perfect cool, sweet contrast on the plate.
Try pairing it alongside grilled chicken slathered in a batch of homemade BBQ sauce, or set it out next to a bowl of boat dip for a full spread that covers sweet, savory, and creamy all at once.
For sandwiches or wraps on the same table, a batch of homemade mayonnaise rounds things out nicely, and if pasta salad is also making an appearance, this homemade pasta sauce is worth bookmarking for another day too.
If you want to dig into where this dessert actually comes from, the history of ambrosia salad is a fun little rabbit hole, tracing back to Southern potlucks and church cookbooks. And if you’re curious about the nutritional side of coconut, this breakdown of coconut’s health benefits is a solid, non-biased read.
Frequently Asked Questions
Can I make this ambrosia salad ahead of time?
Yes, you can make it up to a day ahead and store it covered in the fridge. Give it a gentle stir before serving since some liquid may settle at the bottom.
Can I use fresh fruit instead of canned?
Absolutely, fresh fruit works great in this ambrosia fruit salad. Just make sure to pat it dry first so you don’t introduce extra moisture into the whipped cream.
Why is my ambrosia salad watery?
This usually happens when the canned fruit isn’t drained thoroughly enough before mixing. Let the fruit sit in a strainer for a few extra minutes and press out any excess liquid.
Can I use whipped topping instead of homemade whipped cream?
Yes, a tub of thawed whipped topping can replace the homemade whipped cream in a pinch. Fold it in the same way, just skip the whipping step entirely.
Does ambrosia salad freeze well?
Freezing isn’t recommended since the whipped cream and fruit don’t hold their texture after thawing. It’s best enjoyed fresh within a few days of making it.
Final Thoughts
This ambrosia salad recipe is one of those old-school desserts that never actually goes out of style. It’s creamy, a little nostalgic, and always the easiest thing on the table to whip up.
Give it a try at your next cookout or potluck, and if you loved it, snap a photo and pin it on Pinterest so you can find it again later. I’d love to hear how yours turned out, so drop a comment below and let me know what mix-ins you tried.
