Ah, coconut ambrosia salad – a dish that never fails to take me back to sunny Sunday picnics and family reunions on the farm. This sweet, creamy concoction was a staple in our Midwestern kitchens, brought out for special occasions and celebrations as a symbol of hospitality and togetherness. It’s a taste of simpler times, where the table was always full, and the house echoed with laughter. Anyone looking to add a touch of nostalgia and a burst of tropical flavor to their meal will find solace in this dish.
Coconut ambrosia salad pairs beautifully with a savory main course, such as glazed ham or roast chicken. It also makes a delightful side dish at a potluck, offering a sweet contrast to more robust casseroles and barbecues. For a complete spread that screams comfort, serve it alongside a green bean almondine or homemade dinner rolls. And if you have a sweet tooth like me, it’s just perfect with a scoop of vanilla ice cream or a slice of pound cake.
Coconut Ambrosia Salad
Servings: 6-8
Ingredients
1 cup shredded coconut
1 cup miniature marshmallows
1 cup sour cream
1 cup pineapple chunks (drained)
1 cup mandarin orange segments (drained)
1/2 cup maraschino cherries (halved)
1/4 cup chopped pecans (optional)
Directions
