Coconut Ambrosia Salad with Maraschino Cherries — Step-by-Step, SEO-Optimized Recipe

Meta title: Coconut Ambrosia Salad with Maraschino Cherries — Creamy Tropical Fruit Salad
Meta description: A classic, creamy Coconut Ambrosia Salad with sweetened coconut, marshmallows, mandarin oranges, pineapple, maraschino cherries and optional pecans. Ready in minutes, chill for max flavor. Vegan & light swaps included.

A quick, retro crowd-pleaser — light, sweet, and wonderfully creamy. Below you’ll find a printable-style recipe card, step-by-step directions, variations (vegan / lighter / nut-free), storage tips, approximate nutrition, SEO pointers, and a JSON-LD recipe snippet for rich results.

Ingredients (makes about 8 small servings)

• 1 cup shredded sweetened coconut (≈80 g) — swap with unsweetened to reduce sugar.

• 1 cup mini marshmallows (≈50 g) — use vegan marshmallows for a vegan version.

• 1 cup canned mandarin oranges, drained (≈240 g)

• 1 cup pineapple tidbits, drained (≈165 g)

• ½ cup maraschino cherries, halved (≈85 g)

• 1 cup full-fat sour cream (≈240 g) — or Greek yogurt / coconut yogurt for swaps.

• ½ cup chopped pecans (≈50 g) — optional (omit for nut-free).

Metric conversions quick reference: 1 cup ≈ 240 ml (liquids); weights above are approximate for each ingredient.

Equipment

• Large mixing bowl

• Spatula or large spoon

• Measuring cups and spoons

• Fine strainer or paper towel (for draining canned fruit)

• Plastic wrap or airtight container for chilling

Time

• Prep: 8–10 minutes

• Chill: at least 2 hours (best chilled overnight)

• Total active time: under 10 minutes

Step-by-Step Directions

1. Drain the canned fruit really well. Place mandarin oranges and pineapple tidbits in a fine strainer and let excess liquid drip off for 1–2 minutes. Pat gently with a paper towel if needed — excess syrup makes the salad watery.

2. Prep cherries & coconut. Halve the maraschino cherries and measure the shredded coconut and mini marshmallows. If you prefer less sweetness, briefly rinse cherries and pat dry to remove some syrup.

3. Combine dry & fruit ingredients. In the large bowl, add shredded coconut, mini marshmallows, drained mandarin oranges, drained pineapple, and halved cherries. Gently fold to combine without smashing the fruit.

4. Add the creamy binder. Spoon the sour cream into the bowl. Use a spatula to gently fold the sour cream into the fruit mixture until everything is evenly coated. Avoid over-stirring to keep fruit pieces intact.

5. Add nuts (optional). If using pecans, fold them in now for crunchy contrast (or reserve some to sprinkle on top at serving).

6. Chill. Cover the bowl tightly with plastic wrap or transfer to an airtight container and refrigerate for at least 2 hours (4 hours or overnight is ideal) — this lets flavors meld and marshmallows plump slightly.

7. Stir and serve. Before serving, give the salad a gentle stir and transfer to a pretty serving bowl. Garnish with extra cherries, toasted coconut flakes, or a light dusting of cinnamon if desired.

Variations & Swaps

• Lighter: Replace sour cream with plain Greek yogurt (full or low-fat) to cut calories while keeping creaminess.

• Vegan / dairy-free: Use coconut yogurt + vegan marshmallows. Check cherries for non-vegan glazing if strict.

• Nut-free: Omit pecans; use toasted sunflower seeds for crunch instead.

• Less sweet: Use unsweetened shredded coconut and reduce or omit marshmallows. Increase fresh fruit (fresh pineapple, fresh mandarin segments) for natural sweetness.

• Zesty lift: Stir in 1 tsp lemon or lime zest for brightness.

• Stabilized version (for potlucks): Fold in 2–3 tbsp whipped cream stabilized with a small amount of powdered sugar, or fold in 2 tbsp cream cheese softened for a firmer set.

Storage & Make-Ahead

• Refrigerator: Keep covered for up to 3 days. The salad softens over time as marshmallows and coconut absorb moisture. Best on day 1–2.

• Freezing: Not recommended — texture will degrade and canned fruits become mushy after thawing.

• Transport tip: If taking to a picnic, chill in cooler and add nuts just before serving to keep them crunchy.

Approximate Nutrition (estimates)

Nutrition varies widely by brand and exact draining method. The numbers below are approximations for the entire recipe and per serving assuming 8 servings and including pecans (pecans optional).

Totals for whole recipe (with pecans) — approximate:

• Calories: 1,847 kcal

• Protein: 19.3 g

• Carbohydrates: 164.3 g

• Fat: 129.1 g

• Fiber: 19.1 g

Per serving (1 of 8) — approximate:

• Calories: ~231 kcal

• Protein: ~2.4 g

• Carbs: ~20.5 g

• Fat: ~16.1 g

• Fiber: ~2.4 g

If you omit pecans (nut-free): whole recipe ≈ 1,502 kcal; per serving ≈ 188 kcal.

Note: These are estimates to help planning. For exact macros, weigh your ingredients and use the nutrition label on the specific brands you buy.

Serving Suggestions & Pairings

• Serve chilled as a side at BBQs, potlucks, or holiday meals (it’s a classic at Easter and summer buffets).

• Pair with roast ham, fried chicken, or as a light dessert after a spicy meal.

• For a dessert twist: top with whipped cream and a dusting of nutmeg or toasted flaked coconut.

enjoy!