Ambrosia Salad 

Ingredients

1 cup shredded sweetened coconut

1 (15-ounce can) mandarin oranges, drained

1 (15-ounce can) pineapple chunks, drained

1/2 cup maraschino cherries, halved

3 cups mini marshmallows

1 apple (any kind will do), peeled and chopped

1/4 cup slivered almonds

For the whipped cream dressing:

1 cup heavy whipping cream

1/4 cup sour cream

2 tablespoons sugar

Method

Toast the coconut:

Add coconut to a dry medium skillet set over medium-low heat. Toast until fragrant, stirring regularly. Watch it closely, as it can burn quickly. When the coconut starts to turn a light brown color, 2 to 3 minutes, it’s done.

This is an optional step, but it adds a flavor boost to the coconut.

Mix the salad:

Add the toasted coconut to a bowl with the orange segments, pineapple chunks, cherries, mini marshmallows, apples, and almonds. Stir together well.

Make the whipped cream dressing:

In a stand mixer fitted with the whisk attachment, or with a hand mixer, beat heavy whipping cream on high for 2 to 3 minutes until it starts to stiffen.

Then, add the sour cream and sugar, and continue to whip until the mixture is still silky but holds firm peaks. Do not overwhip.

Finish the salad:

Fold the whipped cream mixture into the fruit and nut mixture.

Serve immediately:

Serve immediately, or at most a few hours after making. Keep the ambrosia salad leftovers in the fridge for up to two days.

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