Tropical Ambrosia Recipe

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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.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 cup: 238 calories, 9g fat (9g saturated fat), 0 cholesterol, 178mg sodium, 36g carbohydrate (28g sugars, 1g fiber), 0 protein.


  1. 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.
  2. Transfer to a serving bowl. Garnish with remaining coconut, cherries and cherry juice if desired. Chill until serving. Yield: 6 servings.
Originally published as Tropical Ambrosia in Quick Cooking March/April 2001, p11

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dsm User ID: 3208899 71711
Reviewed Feb. 25, 2011

"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!"

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