Tropical Ambrosia Salad - Orange, Coconut, Pineapple, Maraschino Cherry

Mix tropical fruits with coconut, whip cream, merge, refrigerate, and serve.

Course: Breakfast

Cuisine: American

Keyword: Coconut, Fruit Salads, orange, pineapple, Salad, Tropical Ambrosia Salad

Servings: serving

Mixing bowls

Beeswax wrap

Peel and section 4 large organic oranges, ensuring to remove all pith and seeds, and cut the sections into 1/2-inch pieces.
Drain the juice from one 20-ounce can of organic pineapple chunks, making sure to reserve the liquid for another use or discard.
Slice 1 cup of maraschino cherries, ensuring they are free of artificial colors and flavors, into halves, and set aside on a paper towel to drain any excess liquid.
In a large mixing bowl, gently combine the orange pieces, drained pineapple chunks, and halved maraschino cherries.
In a separate bowl, combine 2 cups of unsweetened shredded coconut with 1/2 cup of coconut sugar, stirring until the coconut is lightly coated with the sugar.
Fold the sweetened shredded coconut into the fruit mixture until evenly distributed.
In a medium bowl, whip 1 cup of cold, organic heavy cream until it forms stiff peaks, taking care not to over-whip.
Sweeten the whipped cream with 2 tablespoons of pure maple syrup, gently folding it in to maintain the airy texture.
Fold the sweetened whipped cream into the fruit and coconut mixture, doing so gently to keep the salad fluffy and light.
Cover the bowl with sustainable beeswax wrap or a lid and refrigerate the ambrosia salad for at least 2 hours, allowing the flavors to meld.
Before serving, give the Tropical Ambrosia Salad a gentle stir to redistribute any juices that may have settled.

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$249.99

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06/10/2024 12:05 pm GMT

Tropical Ambrosia Salad – Orange, Coconut, Pineapple, Maraschino Cherry