We're going to my in-laws tomorrow and since they're not really big on desserts, I thought I'd bring them a fruit salad. My version of Ambrosia Salad has coconut milk and instant vanilla pudding mix as a base. It's light and not too sweet, so I hope they like it :-)
Ambrosia Salad
Makes 16 servings
Allergy Note: contains dairy ingredients
1 pint heavy whipping cream
1 14-oz. can coconut milk
1 box Jello instant vanilla pudding mix (5.1 0z.)
1 16-oz. jar maraschino cherries, drained
2 20-oz. cans pineapple chunks, drained
2 11-oz. cans mandarin oranges, drained
2 cups sweetened shredded coconut
In a large mixing bowl, whip together heavy whipping cream, coconut milk and pudding mix until thickened. Mix in cherries, pineapple, oranges and shredded coconut. Refrigerate for at least two hours before serving.
5 comments:
I don't want to refrigerate for 2 hours. I just wanna eat it!!! =P
You're very funny Maggie :-) Happy Thanksgiving !
I love this kind of fruit salad! I'm sure the in-laws loved it.
I'm not certain I've had it before but it looks delightful!
~ingrid
The ambrosia was a hit at our New Years party. :) I wanted a delicious trifle filling so I made your coconut-vanilla whipped cream mixture for the trifle layers. YUM! Thanks for posting great recipes!
http://gullogoodies.blogspot.com/2010/02/trifle-with-mess-up-cake.html
Post a Comment