Ambrosia Salad Recipe

This refreshing and sweet salad is a classic side dish for potlucks, holidays, or a delightful summer treat.


  • 1 (20 ounce) can pineapple tidbits, drained
  • 1 (15 ounce) can mandarin oranges, drained
  • 1 cup mini marshmallows
  • 1 cup sweetened shredded coconut
  • 1 cup sour cream or plain yogurt
  • ½ cup whipped cream (optional)
  • ½ cup chopped nuts (pecans or almonds, optional)
  • 1 tablespoon sugar (optional, for the whipped cream)
  • ½ teaspoon vanilla extract (optional, for the whipped cream)


  1. In a large bowl, combine the drained pineapple tidbits, mandarin oranges, mini marshmallows, and shredded coconut.
  2. In a separate bowl, whisk together the sour cream or yogurt. If using whipped cream, fold it gently into the yogurt mixture. You can also whip the cream with a little sugar and vanilla extract for extra flavor.
  3. Pour the yogurt or whipped cream mixture over the fruit and coconut mixture. Gently fold everything together until well combined.
  4. Cover the bowl and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
  5. Before serving, sprinkle with chopped nuts for an extra crunch (optional).


  • For a richer flavor, use vanilla yogurt instead of plain yogurt.
  • Feel free to adjust the amount of fruit, coconut, or marshmallows to your liking.
  • This salad is best served chilled. It will stay fresh in the refrigerator for up to 3 days.

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