Wow, I’m really on a roll with recipes this month! As you guys know I come from a family with many good women who just happen to be great cooks, too! I’ve shared one of Aunt Lynn’s recipes before (click here to see that recipe), but I thought this was a perfect dish to share for this time of year. As the weather gets warmer, a lot of people dread using their oven. In addition, the recipe calls for lots of fruit, something that is coming into season again!
My mom recently prepared this recipe for Easter, and she not only served it as dessert but put it on the dinner table so that guests could use it as a condiment with their ham.
Feel free to adjust this recipe to your liking. If you don’t like pecans, then walnuts or macadamia nuts would be great substitutes! If you have a dairy allergy or are eating (or at least trying to eat, haha) Paleo, you can substitute coconut cream (from a can of chilled coconut milk) for the yogurt and honey for the brown sugar! Feel free to experiment and add other fruits, like strawberries or cantaloupe!
Although it has lots of fruit, it’s actually not that sweet. If you want it to be sweeter, just add more brown sugar! We used organic unsweetened shredded coconut, but if you used sweetened coconut flakes it would sweeten (duh!) things up to make it more dessert-y.
Thank you, Aunt Lynn for another great recipe!
Aunt Lynn’s Ambrosia Salad
Ingredients:
11 oz. canned mandarin orange slices
20 oz. canned pineapple chunks – or fresh!
1 cup mini marshmallows
1 cup grapes – cut in half
1 cup shredded coconut
1 cup sour cream or plain yogurt
1 tsp. brown sugar
1/2 cup toasted and sliced pecans
1 banana, sliced
Directions:
- Mix sour cream/yogurt with the brown sugar
- Combine with all other ingredients.
Best made the night before serving to let everything “marinate”
Click here to download a printable copy of Aunt Lynns Ambrosia Salad Recipe
