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Tropical fruit ambrosia salad with toasted coconut pudding
This classic and refreshing dessert recipe has a blend of pineapple, coconut, mandarin oranges, and mini marshmallows all mixed together in a creamy toasted coconut pudding.
YIELDS
4
Ingredients
Toasted coconut pudding
- 1/2 cup sweetened coconut
- 1 cup coconut milk
- 1 cup milk
- 2 tablespoons cornstarch
- 4 tablespoons brown sugar
- 1 egg
- 1 tablespoon butter
- 1 vanilla bean
Ambrosia salad
- 4 tablespoons Mandarin orange segments
- 4 tablespoons French cherries
- 1/4 cup pineapple, diced
- 1/2 cup mini marshmallows
- 1/3 cup heavy cream
- 2 tablespoons creme fraiche/sour cream
- 1/4 cup powdered sugar
- 1 tablespoon vanilla bean paste
- 2 tablespoons toasted coconut
Directions
Toasted coconut pudding
- In a medium size sauce pot on medium heat bring the coconut milk, milk, sugar, butter, and vanilla to just under a simmer.
- In a small bowl add the egg and lightly beat, add the cornstarch and add this mixture to the milk mixture. While stirring with a wooden spoon heat mix until it thickens. Once thick add the sweetened coconut and portion into the individual cups and allow to set in the refrigerator. Reserve
Ambrosia salad
- In a stand mixer with the whisk attachment beat the whipped cream, icing sugar and vanilla bean paste until stiff peaks.
- In a large bowl add pineapple, mandarin oranges, cherries, and toasted coconut. Fold in whip cream and combine.
- Add the ambrosia mix to the cooled and set coconut puddings.
- Garnish with a dusting of toasted coconut and a cherry on top. Serve and enjoy!
