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Tropical Ambrosia

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


  • 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 sweetened shredded coconut, toasted, divided
  • Maraschino cherries, optional
  • 1 teaspoon maraschino cherry juice, optional


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

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  • UpToMe123
    Dec 28, 2011

    No comment left

  • dsm
    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!

  • mustangmolly2
    Jun 3, 2008

    No comment left