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Ambrosia Salad

This Ambrosia Salad is a family favorite during the holidays! It combines pineapple, oranges, grapes, maraschino cherries, miniature marshmallows, and shredded coconut in a creamy and slightly tangy dressing.
Course Dessert, Salad
Cuisine American, thanksgiving
Keyword Ambrosia Salad
Prep Time 30 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings 10 as a side salad
Calories 387kcal
Cost $4.90



  • 3 cups (154g) mini marshmallows (rainbow colors or plain white)
  • 3/4 cup sweetened shredded coconut
  • 1 can (15 oz; 425g) mandarin oranges well drained
  • 1/2 cup (93g) maraschino cherries stems removed and halved
  • 1 can (4oz, 567g) pineapple tidbits well-drained
  • 1 cup (170g) green seedless grapes halved (can use red seedless grapes)


  • 3/4 cup (175g) heavy whipping cream cold
  • 1/4 cup (26g) powdered sugar
  • 1/8 teaspoon fine sea salt
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon freshly squeezed lemon juice and 1/2 teaspoon lemon zest
  • 1/2 cup (127g) honey vanilla Greek yogurt (we love Greek Gods)


  • SALAD: Place the mini marshmallows, shredded coconut, well-drained mandarin oranges, drained and quartered maraschino cherries, well-drained pineapple tidbits, and halved grapes into a large bowl (See Note 1). Gently stir to combine.
  • DRESSING: In a separate large bowl (or bowl of a stand mixer), combine the heavy cream, powdered sugar, salt, and vanilla extract (See Note 2). Whip in a stand mixer (or use an electric hand mixer) until stiff peaks have formed. Add in the lemon juice and zest and, using a spatula, gently fold to combine. Fold in the yogurt.
  • COMBINE: Using a spatula, scoop all of the dressing over the salad ingredients. Gently fold until everything is mixed and ingredients are evenly combined in the dressing.
  • CHILL: Cover and place in the fridge for 30 minutes to 1 hour before serving. Gently stir once again before serving.



Note 1: I recommend using fruit that is canned in juice or water-- not sugary syrup. Be sure to drain the fruit really well. I like to put all the canned fruit in a colander and let it sit to drain and dry for about an hour. This will keep the salad from getting watery as it sits.
Note 2: A thawed tub of frozen whipped topping can be substituted for the homemade whipped cream.


Calories: 387kcal | Carbohydrates: 77g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 116mg | Potassium: 101mg | Fiber: 1g | Sugar: 58g | Vitamin A: 282IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg