Ambrosia Salad Recipe
Ambrosia salad is typically a mix of canned fruit cocktail, miniature marshmallows, canned orange segments
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Ingredients
- 1 can coconut milk chilled for several hours or preferably overnight (I have personally gotten this to work with Thai Kitchen and Savoy brands, and I have seen it done with Native Forest, but I cannot vouch for any others)
- 1 cup pomegranate arils about 2 small pomegranates or 1 large
- 1 cup very ripe fuyu persimmion peeled and cut into chunks (about 5 persimmions)
- 1 cup orange or grapefruit segments halved crosswise (I used 1.5 grapefruits; see recipe description for more information on choosing citrus)
- 1 cup walnuts or pecans chopped
- 1 cup freshly-grated coconut or unsweetened coconut flakes
- ½ tsp cinnamon
- ½ tsp ground nutmeg
Instructions
- Ensure that the can of coconut milk is very cold. Prep all of your fruit and have it ready to go. Take the mixing bowl and beaters that you will be using for the coconut cream and put them in the freezer.
- Toast the walnuts or pecans in a large, dry skillet over medium heat until fragrant but not burnt. Spread out on a plate and set in the refrigerator to cool.
- Flip the can of coconut milk upside-down and open the bottom of the can. Pour off the liquid. Plop the coconut milk solids in the chilled mixing bowl and beat with an electric whisk attachment until the consistency of whipped cream. Add the spices and beat for a few seconds to combine.
- Using a rubber spatula, fold in the fruit, coconut, and toasted nuts.
- Chill for several hours or overnight. Serve cold
