Ambrosia Salad

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

Finish the salad: Fold the whipped cream mixture into the fruit and nut mixture.

5 . Stage

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. Did you love the recipe? Give us some stars and leave a comment below!