Paleo Recipe for Ambrosia Salad with Whipped Coconut Cream - dummies

Paleo Recipe for Ambrosia Salad with Whipped Coconut Cream

By Melissa Joulwan, Kellyann Petrucci

The modern version of ambrosia salad is usually full of preservatives and lots of non-Paleo ingredients. This version is a tasty alternative for Paleo fruit and cream lovers.


Preparation time: 25 minutes

Yield: 8 servings

3/4 cup unsweetened shredded coconut, toasted

3/4 cup pecans, toasted and coarsely chopped

1/8 teaspoon salt

2 large seedless oranges

One 14.5-ounce can crushed pineapple, unsweetened and packed in its own juice

1 cup fresh cherries, pitted and halved

Whipped Coconut Cream

  1. Heat a large sauté pan over medium-high heat. When the pan is hot, add the shredded coconut and pecans and stir constantly until lightly toasted, about 3 to 5 minutes. Sprinkle with salt and toss to coat. Remove from the pan and reserve for later.

  2. Peel the oranges with a sharp knife and remove all the bitter white pulp. Separate the sections and cut into 1-inch pieces. Place in a large bowl.

  3. Drain the juice from the pineapple and add the pineapple to the oranges. Add the coconut, pecans, and cherries to the bowl, and toss gently with a rubber scraper to combine.

  4. Gently fold the Whipped Coconut Cream into the fruit with the rubber scraper and mix until just combined. Chill for at least 15 minutes before serving.

Whipped Coconut Cream

One 14.5-ounce can coconut milk, chilled in the refrigerator overnight

1 teaspoon almond or vanilla extract

  1. Remove the can of coconut milk from the refrigerator and place in the freezer for 10 minutes, along with a mixing bowl and beaters from a stand or hand mixer.

  2. When the coconut milk is cold, flip the can upside down and open the bottom with a can opener. Pour off the liquid that’s accumulated at the bottom. Scoop out the thickened coconut milk into the chilled mixing bowl.

  3. Add the almond extract and whip on your mixer’s highest setting until the milk is fluffy and has the texture of whipped cream, about 5 to 7 minutes.

Per serving: Calories 296 (From Fat 215); Fat 24g (Saturated 15g); Cholesterol 0mg; Sodium 46mg; Carbohydrate 21g; Dietary Fiber 4g; Protein 3g.