This is seriously the creamiest and dreamiest and healthiest ambrosia salad you’ll ever eat!

I subscribe to a Word of the Day email and when the word “ambrosia” was revealed to me in an email, I knew exactly what it was AND was quickly inspired!

The definition of AMBROSIA via Word Genius: Origin-Greek, mid 16th century, something very pleasing to taste or smell, the food of the gods (Greek mythology)

While ambrosia salads are definitely pleasing to taste or smell, they are traditionally made with whipped cream and sour cream and are packed with tons of sugar. After some thought, I knew I could made a version that was much healthier.

While my version still contains some sugar, it’s definitely free from dairy and is MUCH less in sugar if you use the recommended ingredients. It’s also naturally gluten free, vegan and a delicious dessert that is ready in 15 minutes! I knew it was a success when my ambrosia salad loving husband put his seal of approval on it too!

If you like my “whip cream” base in this recipe, see my separate recipe for it by clicking here: Coco-Whipped Dream The recipe has suggestions on how else to use it.

Also see the Tips and Tricks section below the recipe for some helpful recipe ideas.

Servings: 6

Preparation + Cooking Time: 15 minutes

Suggested kitchen tools: mixer (hand or stand), large spoon or spatula, large mixing bowl, strainer, knife

Ingredients:

• One 13.5 oz. can full fat coconut milk (I used the Whole Foods brand 365 Everyday Organic Coconut Milk), refrigerated for 24 hours

• 3 tablespoons powdered sugar

• 1 teaspoon vanilla extract

• One 10.7 oz. can mandarin oranges in their own juices, drained (I used Native Forest Organic Mandarins)

• 1 cup vegan mini marshmallows (I used the Dandee’s brand)

• 1/2 cup chopped walnuts

• approximately 20 maraschino cherries, rinsed and halved (I used Tillen Farms)

• Optional: Flaked coconut

How-To:

1. Refrigerate your can of coconut milk for 24 hours

2. After refrigerating, the firm cream will be at the top of the can and the milky part will be at the bottom. Spoon out the firm cream portion into a large mixing bowl.

3. Add the powdered sugar and vanilla

4. Mix with a hand or stand mixer for 1-2 minutes or until slightly fluffy and smooth

5. Using a spatula, gently fold* in the rinsed oranges, rinsed and halved cherries, chopped walnuts and marshmallows

6. Serve topped with the optional flaked coconut

7. Eat and enjoy!

Tips and Tricks:

• I found my ingredients at Whole Foods but the ingredients could be found at most grocery stores and online

• *“Folding” in cooking terms means to combine the ingredients gently (without stirring roughly or beating)

• This will last for several days when covered and stored in the refrigerator. When stored, the color may change slightly as the white cream absorbs the color from the oranges or cherries.

• If you like my “whip cream” base in this recipe, see my separate recipe for it by clicking here: Coco-Whipped Dream The recipe has suggestions on how else to use it.

Did you make this recipe or have feedback? Leave me a comment or fill out the form below!

I also love to hear how people made my recipes their own! Post it to social media and tag it #carolynsdailydishes or @carolynsbloomingcreations