Vegan Ambrosia Salad
My vegan ambrosia salad is a fun, nostalgic throwback dish that's perfect for cookouts, potlucks, and holidays. Made with whipped coconut cream, juicy fruit, and fluffy vegan marshmallows, it’s every bit as delicious as the original, and super easy to whip up!
Servings: 8
Calories: 356kcal
Ingredients
- 1 (13.5 ounce/400 ml) can coconut cream, chilled overnight if needed (see Note 1)
- ⅓ cup organic powdered sugar
- ½ cup plain or vanilla vegan yogurt
- 1 cup shredded sweetened coconut
- 1 teaspoon vanilla extract
- 1 ½ cups fresh mandarin slices (or canned mandarins)
- 1 ½ cups diced fresh pineapple (or canned pineapple chunks)
- 1 ½ cups fresh cherries, pitted (or maraschino cherries)
- 2 cups vegan mini marshmallows
Instructions
- Open the can of coconut cream, and scoop the solids into a large mixing bowl. Discard the liquid or save it for another use.
- Add the powdered sugar to the mixing bowl, then use an electric mixer on high speed to beat the coconut cream and powdered sugar until fluffy, about one minute (Note 2).
- Fold in the yogurt, coconut, and vanilla extract.
- Stir in the mandarins, pineapple, cherries, and marshmallows.
- You can serve your ambrosia immediately, but it's even better if you cover the bowl and chill it for a couple of hours.
Notes
- The day before making this recipe, shake your can of coconut cream. If the contents feel liquidy, stick it in the fridge overnight. This will cause the cream and solids to separate.
- If your coconut cream is a little on the warm side, it will get creamy rather than fluffy. This is totally fine!
Nutrition
Calories: 356kcal | Carbohydrates: 36g | Protein: 4g | Fat: 25g | Saturated Fat: 21g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 19mg | Potassium: 372mg | Fiber: 5g | Sugar: 24g | Vitamin A: 283IU | Vitamin C: 30mg | Calcium: 48mg | Iron: 2mg