Ambrosia Recipe Vegan: Easy & Delicious Plant-Based Treat

Ambrosia salad has long been a beloved dessert and side dish in many households, celebrated for its delightful mix of fruits and creamy dressing. Traditionally, ambrosia contains dairy products like whipped cream or sour cream, but for those following a vegan lifestyle or seeking a lighter alternative, this vegan ambrosia recipe offers a refreshing twist.

Bursting with vibrant colors and natural sweetness, this version combines juicy fruits with a luscious coconut-based dressing that’s both creamy and dairy-free. Perfect for potlucks, picnics, or holiday gatherings, this ambrosia salad is as nutritious as it is delicious.

Whether you’re new to vegan cooking or a seasoned pro, this recipe is simple to prepare, relies on wholesome ingredients, and delivers a taste that everyone will love. Plus, it’s a great way to sneak more fruits into your diet in a fun and flavorful way.

Ready to dive into this tropical-inspired treat? Let’s get started!

Why You’ll Love This Recipe

This vegan ambrosia salad is an easy, no-bake dessert that requires minimal prep time but yields maximum flavor. It’s naturally sweetened by fresh and canned fruits, without any refined sugars.

The use of coconut cream instead of dairy cream adds a subtle tropical flavor and a rich, silky texture that perfectly complements the medley of fruits.

Additionally, this recipe is highly customizable — you can swap fruits depending on what’s in season or your personal preference. It’s also allergy-friendly, free from eggs, nuts (unless you add them), and gluten, making it suitable for a wide range of diets.

The vibrant presentation makes it an eye-catching addition to any table.

Ingredients

• 1 cup canned pineapple chunks, drained (reserve juice)
• 1 cup mandarin orange segments, drained
• 1 cup seedless grapes, halved
• 1 cup fresh strawberries, hulled and sliced
• 1 cup shredded coconut, unsweetened
• 1 cup mini vegan marshmallows (optional for added sweetness and texture)
• 1 cup coconut cream (chilled from a can of full-fat coconut milk)
• 2 tablespoons maple syrup or agave nectar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (freshly squeezed)

Equipment

• Mixing bowl (large)
• Whisk or electric mixer
• Measuring cups and spoons
• Knife and cutting board
• Serving bowl or individual cups
• Spatula

Instructions

1. Prepare the fruits. Drain the canned pineapple and mandarin oranges thoroughly to avoid excess liquid. Rinse the grapes and slice them in half. Hull and slice the strawberries into bite-sized pieces.
2. Make the coconut cream dressing. Scoop the thickened coconut cream from the chilled can into a mixing bowl, leaving the watery part behind. Whisk the coconut cream with maple syrup, vanilla extract, and lemon juice until smooth and creamy.
3. Combine the fruit and coconut cream. Gently fold the pineapple, mandarin oranges, grapes, strawberries, shredded coconut, and mini vegan marshmallows (if using) into the coconut cream dressing. Use a spatula to mix carefully, so fruits don’t get mushy.
4. Chill the ambrosia salad. Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours to allow flavors to meld and the salad to thicken slightly.
5. Serve and enjoy. Give the salad a gentle stir before serving. Spoon into individual bowls or a large serving dish and garnish with extra shredded coconut or fresh mint leaves if desired.

Tips & Variations

“For the best texture, make sure to drain canned fruits well. You can also swap out fruits depending on seasonality or personal preferences — mango, kiwi, or blueberries work beautifully.”

• Use vegan marshmallows sparingly. They add a fun texture but can be omitted for a cleaner fruit salad.
• For extra crunch, sprinkle chopped nuts like pecans or walnuts on top before serving.
• Make it tropical. Add diced mango, papaya, or banana to enhance the tropical vibe.
• Sweeten naturally. Adjust sweetness by adding more or less maple syrup or use date syrup for a richer flavor.
• Try a different cream base. Cashew cream or silken tofu blended with a little sweetener can substitute the coconut cream.

Nutrition Facts

Serving Suggestions

This vegan ambrosia salad shines as a refreshing dessert or a light side dish. It pairs wonderfully with grilled dishes or hearty mains, adding a sweet contrast and fresh flavor.

Consider serving it alongside your favorite summer BBQ fare or as a palate cleanser after a rich meal.

For an elegant presentation, serve in individual glass cups or small bowls garnished with a sprig of fresh mint or a sprinkle of toasted coconut flakes. It also makes a festive addition to holiday dinners, potlucks, and brunch spreads.

If you enjoy recipes like this, be sure to check out our Bread And Gravy Recipe for a comforting side, or try a unique twist with our Blueberry Mule With Blueberry Vodka Recipe for a refreshing beverage pairing.

For a hearty meal, our Braised Pork Ribs With Radish Recipe offers bold flavors that complement light, fruity dishes like ambrosia.

Conclusion

This vegan ambrosia recipe is a delightful way to enjoy a classic fruit salad without any dairy or animal products. Its combination of juicy fruits, creamy coconut dressing, and subtle sweetness makes it a crowd-pleaser for any occasion.

Easy to customize, nutritious, and visually appealing, this ambrosia salad proves that vegan desserts can be just as indulgent and satisfying as traditional ones.

Whether you’re preparing it for a family gathering, a picnic, or just a simple treat at home, this recipe is sure to bring smiles and compliments. Embrace the vibrant flavors, the simplicity of preparation, and the health benefits all in one bowl.

Happy cooking and enjoy your delicious vegan ambrosia!

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