Ambrosia with Coconut and Toasted Almonds: A Classic Dessert with a Nutty Twist
Growing up, my grandmother would whip up her famous ambrosia salad every holiday season. The sweet, creamy concoction was a staple at our family gatherings, and I can still hear the laughter and chatter as we gathered around the table, eagerly awaiting dessert. This version, with the addition of coconut and toasted almonds, adds a delightful twist to the classic recipe, making it even more special.
What Makes It Special
This ambrosia recipe stands out for several reasons:
- Texture: The combination of fluffy marshmallows, creamy whipped topping, and crunchy toasted almonds creates a delightful contrast.
- Flavor: The sweetness of the coconut and the nuttiness of the almonds elevate the traditional flavors, making each bite a little piece of paradise.
- Versatility: This dessert can be served at any occasion, from summer barbecues to winter holidays, making it a year-round favorite.
Gather Your Ingredients
Prep Time: 15 minutes | Chill Time: 2 hours | Servings: 8
- 1 cup mini marshmallows
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup whipped topping (like Cool Whip)
- 1 cup canned mandarin oranges, drained
- 1 cup pineapple chunks, drained
- 1/2 cup toasted almonds, chopped
- 1 teaspoon vanilla extract
Let’s Get Cooking
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In a large mixing bowl, combine the mini marshmallows, shredded coconut, and whipped topping. Stir gently until well mixed.
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Add the mandarin oranges and pineapple chunks to the mixture, folding them in carefully to avoid breaking the fruit.
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Stir in the toasted almonds and vanilla extract, ensuring everything is evenly distributed.
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Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.
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Before serving, give the ambrosia a gentle stir and garnish with additional toasted almonds and coconut if desired.
Helpful Hints & Variations
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For a tropical twist, consider adding diced mango or kiwi to the mix.
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If you prefer a lighter version, substitute Greek yogurt for the whipped topping.
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To enhance the almond flavor, try using almond extract instead of vanilla.
What to Serve With It
- Grilled chicken or pork for a savory contrast
- A refreshing fruit salad
- Chocolate cake for a decadent dessert pairing
FAQs
Q: Can I make this ambrosia a day in advance?
A: Absolutely! In fact, making it a day ahead allows the flavors to develop even more.
Q: How long will leftovers last?
A: Leftovers can be stored in the refrigerator for up to 3 days, but it’s best enjoyed fresh.
The Heart of the Dish
This ambrosia with coconut and toasted almonds is more than just a dessert; it’s a celebration of family, tradition, and the joy of sharing good food. Each bite takes me back to those cherished moments around the table, and I hope it brings you the same warmth and happiness.
Your Turn
I invite you to try this delightful ambrosia recipe and make it your own! Feel free to experiment with different fruits or nuts, and don’t forget to share your experiences and tweaks with me. Happy cooking!
Ambrosia with Coconut and Toasted Almonds: A Classic Dessert with a Nutty Twist
Ingredients
- 1 cup shredded coconut
- 1 cup toasted almonds, chopped
- 2 cups mini marshmallows
- 1 can (15 oz) mandarin oranges, drained
- 1 cup pineapple chunks, drained
- 1 cup sour cream
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine the shredded coconut, toasted almonds, mini marshmallows, mandarin oranges, and pineapple chunks.
- In a separate bowl, mix together the sour cream and vanilla extract until well combined.
- Gently fold the sour cream mixture into the fruit and nut mixture until everything is evenly coated.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
- Serve chilled and enjoy your Ambrosia with Coconut and Toasted Almonds.
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