I didn’t know what I was going to post tonight as I headed to the grocery store to restock our fruit supply. While I was there I saw a display declaring, “How about a ambrosia fruit salad?”.
All the ingredients required were right there in the display, so I based this recipe on what was available in that display. Of course, I veganized what I could. You can make this salad a lot cheaper if you don’t need the soy whipped cream or the non-vegetarian marshmallows (regular marshmallows have gelatin – Dandies are expensive but are vegan. And my omnivore husband likes them better).
You might also want to try Ricki’s coconut whipped cream instead of soy based.
Vegan Fruit Ambrosia Salad
Prep Time: 10 minutes
Cook Time: 45 minutes (ready in)
Keywords: mix chill dessert vegan vegetarian cherry pineapples dandies
Ingredients (Serves 8)
- 1 cup of soy based whipped cream
- 1/2 cup shredded coconut
- 1 can (8 oz) fruit cocktail, drained
- 1 can (8 oz) pineapple chunks, drained
- 1 can (11 oz) mandarin oranges, drained
- 1 cup dandies marshmallows
- 1 cup marachino cherries, drained and stems removed
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
Mix ingredients other than whipped cream in a large bowl. Fold in whipped cream.
Refrigerate for at least 30 minutes
Feel free to train the cans of fruit directly into your mouth. But it’s probably more polite to put it in a glass then drink it that way. No point in wasting the super sweet juices.
By the way, I had some questions about what brand of soy based whipped cream I use. I use whatever is available at our local store. Lately I’ve been using SoyaToo!