I grew up with ambrosia, and often looked forward to it at potlucks and picnics. It gets its name from its delicious-ness, translated to nectar of the gods. Traditionally it's made with canned mandarin oranges, maraschino cherries, pineapple, mini marshmallows and coconut, with a whipped cream/sour cream dressing. I’m not saying there’s anything wrong with that, I’m saying I think we can do better.
I used many of the basic fruits, but all of them fresh. I left out the marshmallows, toasted the coconut and pecans and then brought it all together with coconut cream and a little bit of honey. The coconut cream is dairy free, and a bit healthier than heavy cream. And by the way....YUM. Still ambrosia, a la 2014.
Note: Refrigerate the can of coconut cream for at least 6 hours prior to whipping.
Ingredients
6 clementines, peeled and divided into sections
3 kiwi, peeled, sliced and halved
1 pineapple, trimmed, cored and chopped into bite-sizes pieces
1 cup seedless red grapes, halved
1/4 cup pecans, toasted, plus extra to top
1/2 cup coconut, lightly toasted, plus extra to top
zest of 2 clementines
1/2 can (14 oz) coconut cream
2 Tbsp honey
1 tsp vanilla
Toss your fruit into a large bowl. (Feel free to improvise and add other firm fruits as well).
Empty half the contents of the coconut cream into a tall bowl. Beat as you would whipped cream, until light and fluffy. Add the honey and vanilla and beat until combined.
Fold the whipped coconut cream into the fruit. Add the toasted coconut and pecans, and stir to combine. Refrigerate until you’re ready to serve. I topped with a little extra coconut and pecans, and the clementine zest. Did I mention, YUM?!!
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