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Tropical Ambrosia Recipe

In Adams, New York, Marguerite Widrick adds whipped topping to convenient pantry items to create this light and fluffy dessert. Toasted coconut and sweet pineapple give the creamy combination its tropical taste.

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Tropical Ambrosia Recipe

Prep/Total Time: 10 min.

Yield: 6 Servings

10 10

Ingredients

1 can (20 ounces) pineapple tidbits
1/2 teaspoon coconut extract
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
4 tablespoons flaked coconut, toasted, divided
Maraschino cherries, optional
1 teaspoon maraschino cherry juice, optional

Directions

Drain pineapple, reserving juice; set pineapple aside. In a large bowl, combine the pineapple juice, extract and pudding mix; whisk for 2 minutes. Fold in whipped topping. Stir in pineapple and 3 tablespoons coconut.
Transfer to a serving bowl. Garnish with remaining coconut, cherries and cherry juice if desired. Chill until serving. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 238 calories, 9 g fat (9 g saturated fat), 0 cholesterol, 178 mg sodium, 36 g carbohydrate, 1 g fiber, trace protein.

Originally published as Tropical Ambrosia in Quick Cooking March/April 2001, p11

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Tropical Ambrosia

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(1-1) of 1 reviews

Reviewed on Feb. 25, 2011 by dsm

I've been making this recipe for several years, using it as a salad. We all like it, but a son-in-law loves it, as he does most "fluffy" salads. I have never used the extract, sometimes leave out the coconut for those who don't really care for it. I love it because it's quick and easy!