Ambrosia Salad Recipe (So Creamy!)

This ambrosia salad recipe combines whipped cream, Greek yogurt, coconut, canned fruit, and marshmallows into one chilled, spoonable salad. It serves about 8, delivers a fluffy, sweet-and-tangy bite in every spoonful, and works perfectly for potlucks, holiday tables, and Sunday dinners. Here’s everything you need to make it right.

I’ve made this ambrosia salad recipe for every family gathering since my grandma handed me her recipe card, and here’s the one thing she never wrote down: you have to drain the canned fruit way longer than feels necessary, or the whole bowl turns watery by the next day.

Why You’ll Love This Ambrosia Salad

It’s creamy, a little tangy from the yogurt, and loaded with soft coconut, juicy fruit, and pillowy marshmallows in every bite. It comes together in one bowl with no oven and no cook time. It’s the dish people ask you to bring back next year, and it works for kids, grandparents, and everyone in between.

What Ingredients Do You Need for Ambrosia Salad?

Ingredient Group	Ingredient	Amount	Notes
Whipped Cream Base	Heavy whipping cream	1 cup	Cold, for best volume
Whipped Cream Base	Powdered sugar	1/4 cup	Added slowly
Whipped Cream Base	Plain Greek yogurt	1/2 cup	Vanilla yogurt also works
Fruit and Mix-Ins	Shredded sweetened coconut	1 cup
Fruit and Mix-Ins	Mandarin oranges, drained	11 ounce can	Drain very well
Fruit and Mix-Ins	Pineapple tidbits, drained	8 ounce can	Drain very well
Fruit and Mix-Ins	Maraschino cherries, drained	1 cup	Drain very well
Fruit and Mix-Ins	Mini fruit-flavored marshmallows	1 1/2 cups
Optional Add-Ins	Chopped pecans, sliced bananas, or chopped apples	To taste	Add just before serving

The Greek yogurt is what sets this ambrosia fruit salad apart from the old-school version made with just whipped topping. It adds a little tang so the whole bowl doesn’t taste like straight sugar. The coconut and marshmallows give it that classic fluffy texture people expect from an ambrosia salad recipe.

If you’re adding bananas or apples, toss them in right before serving. They brown fast, and nobody wants gray banana chunks in an otherwise pretty bowl.

How to Make Ambrosia Salad Step by Step

Whip the Cream Base

1. Add the whipping cream to a large bowl or stand mixer and beat with electric beaters for 1-2 minutes.

2. Slowly add the powdered sugar and continue beating until stiff peaks form.

Pro Tip: Chill your bowl and beaters for 10 minutes before whipping the cream, since cold equipment helps the cream reach stiff peaks faster.

3. Fold in the Greek yogurt by hand until just combined.

Build the Fruit Salad

4. Drain the canned mandarin oranges, pineapple, and cherries very well, pressing out extra liquid with a paper towel if needed.

5. Add the drained fruit, coconut, and marshmallows to a large serving bowl.

Pro Tip: Under-drained fruit is the single biggest reason ambrosia salad turns watery in the fridge overnight.

6. Fold the whipped cream mixture into the fruit until everything is evenly coated.

7. Chill for at least 30 minutes before serving.

Pro Tip: A short chill lets the flavors settle, but this salad also holds up well made a few hours ahead of a party.

Expert Tips for Perfect Ambrosia Salad

Pro Tips for Success

The key to a fluffy ambrosia salad recipe is beating the cream to true stiff peaks before folding in the yogurt. If the peaks are too soft, the salad won’t hold its shape once it’s chilled.

For best results, drain every canned fruit longer than you think you need to. Excess liquid is the main reason this salad separates or turns soupy by day two.

The most common mistake is adding fresh bananas or apples too early — instead, fold those in right before serving so they don’t brown or turn mushy.

Ambrosia salad works best when it’s fully chilled for at least 30 minutes, since the cold helps the whipped cream base firm up around the fruit and coconut.

A stand mixer makes quick work of whipping the cream, but a hand mixer and a mixing bowl work just as well if that’s what you have on hand.

Delicious Variations

Healthy Version: Swap the powdered sugar for a spoonful of honey and use full-fat plain Greek yogurt for extra protein without losing the tang.

Alternative Ingredients: Use fresh orange segments and pineapple chunks instead of canned, just pat them dry first so they don’t add extra moisture.

Dairy-Free Version: Substitute coconut cream, whipped, for the heavy cream and use a dairy-free yogurt to keep the same creamy texture.

Troubleshooting Common Problems

Problem: The salad turned watery overnight.
Solution: The canned fruit likely wasn’t drained well enough. Drain and blot fruit thoroughly next time before mixing.

Problem: The whipped cream deflated in the bowl.
Solution: The cream wasn’t whipped to stiff peaks, or it sat out too long before chilling. Whip until it holds a firm point and refrigerate promptly.

Problem: The bananas or apples turned brown.
Solution: Add fresh fruit add-ins right before serving instead of mixing them in ahead of time.

How to Store and Reheat Ambrosia Salad

Storage Method	Duration	Best Practice
Room Temperature	Up to 1 hour	Keep covered and out of direct sun
Refrigerator	3-4 days	Store in an airtight container
Freezer	Not recommended	Dairy and marshmallows separate when thawed

This ambrosia salad recipe is served cold and doesn’t need reheating. Give it a quick stir before serving leftovers, since some liquid can settle at the bottom of the container after a day or two in the fridge.

Leftovers make a great topping for pancakes or a quick spoonful alongside grilled chicken for a cool, sweet side at lunch the next day.

Ambrosia Salad Recipe FAQs

Conclusion

Seriously, this ambrosia salad recipe is one of those dishes that disappears first at every potluck table. Give it a try, pin it for your next gathering, and let me know in the comments how yours turned out.

If you’re planning the rest of the menu, this boat dip recipe and these chicken Caesar smashed tacos round things out nicely, and this Greek yogurt chicken salad pita uses the same tangy yogurt trick.