Vegan Ambrosia Salad
This easy Vegan Ambrosia Salad recipe is a sweet and creamy Southern classic! This vintage fruit salad is a retro dessert that's made gluten-free and allergy-free using dairy-free coconut whipped cream, sour cream, canned pineapple, mandarins, cherries, coconut, and mini marshmallows! Quick and simple to customize or keep it like grandma's nostalgic 5 cup salad recipe!
- Prep Time: 5 Minutes
- Chilling Time: 2 Hours
- Cook Time: 0 Minutes
- Total Time: 2 hours 5 minutes
- Yield: 6 Servings 1x
- Category: Dessert, Side
- Method: No-Bake
- Cuisine: American, Southern
Ingredients
Scale
- 8 oz Cocowhip (thawed) or Homemade Coconut Whipped Cream
- 1/2 Cup Vegan Sour Cream
- 1 20 oz Can Pineapple Chunks or Tibits (drained)
- 1 15 oz Can Mandarin Orange Slices (drained)
- 1 Cup Maraschino Cherries (drained, no stem)
- 1 Cup Shredded Coconut (sweetened or unsweetened)
- 1 1/2 Cups Vegan Mini Marshmallows (soy-free)
- 1 Cup Sliced Green Grapes (optional)
Instructions
- In a large bowl, mix together the Cocowhip and vegan sour cream until smooth and combined.
- Add the drained pineapple, mandarins, cherries, sliced grapes, marshmallows, and coconut to the bowl.
- Mix everything together until fully coated and combined.
- Chill the fruit salad covered in the fridge for at least 2-3 hours, ideally overnight, to thicken before serving.
Notes
- You can use plain or vanilla vegan yogurt in place of sour cream. Add a splash of lemon juice to tie together the flavors.
- You can use fresh or frozen and thawed fruit in place of canned.
- You can add other fruits such as apples, kiwis, strawberries, etc.
- Store leftovers in an airtight container in the fridge for 4-5 days.
- Freeze leftovers in an airtight container for up to 4 months. Do not thaw before serving.
- You can make ambrosia salad 24-48 hours ahead of time, giving it ideal chilling time.
Nutrition
- Serving Size: 1 Serving
Find it online: https://strengthandsunshine.com/vegan-ambrosia-salad/
