My vegan ambrosia salad is a fun, nostalgic throwback dish that’s perfect for cookouts, potlucks, and holidays. Made with whipped coconut cream, juicy fruit, and fluffy vegan marshmallows, it’s every bit as delicious as the original, and super easy to whip up!

Ambrosia salad is a really nostalgic dish for me. I LOVED the stuff as a kid. I think I attended many-a-family barbecue where I made an entire meal of ambrosia, pickles, and olives. (I wasn’t into meat, even back then!).

I feel like it’s one of those dishes that can be a little lost on folks who didn’t eat it as a kid, though. My husband, for example, thinks it’s gross. And yeah, as an adult, the idea of a salad made with marshmallows, canned fruit, and cool whip, doesn’t sound very good to me. When I think of cool summer salads, I’m much more inclined to go for vegan pasta salad, Dijon and herb potato salad, or, if I’m in the mood for some sweetness, vegan Waldorf salad.

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You might see ambrosia in a new light after trying my vegan version, though. It’s every bit as delicious and indulgent as traditional ambrosia, but I make it with fresh fruit in lieu of canned, and whipped coconut cream instead of the stuff in a tub. I loved it, and my husband couldn’t get enough of it!

Table of Contents

Ingredients You’ll Need

Below you’ll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.

Coconut cream. This is sold in cans, near the canned coconut milk in most grocery stores. Do not buy cream of coconut or creamed coconut — these are totally different things.
Powdered sugar. Use organic powdered sugar to keep the recipe vegan. Conventional powdered sugar (as well as other granulated sugars) is often processed using animal products.
Vegan yogurt. Use plain or vanilla flavored yogurt. Vanilla might give you an ambrosia that’s a touch sweeter than if you’d used plain.
Shredded coconut. The recipe calls for sweetened shredded coconut. Recall that sugars aren’t always vegan, though, so be careful! Some brands indicate that they’re vegan on the package (Wegman’s is one). If you’re uncertain, it’s totally fine to use unsweetened coconut.
Vanilla extract.
Mandarin slices. I prefer fresh mandarins, but feel free to use canned if fresh aren’t available, or if that’s just your preference. Traditional ambrosia is made with canned.
Pineapple. Again, I like fresh, but use canned if you’d like.
Cherries. I also used fresh cherries, though maraschino cherries are more traditional. If you prefer to use maraschino cherries, just make sure they’re vegan — Whole Foods brand are.
Vegan mini marshmallows. Most marshmallows are made with gelatin. Dandies and Trader Joe’s are not.

How It’s Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

Step 1: Open the coconut cream. It should be separated in the can. Place the solid parts only into your mixing bowl. The liquid can be disposed of or used for something else — it’s great in smoothies!

Tip: Coconut cream needs to be relatively cool to separate. Check your can by shaking it the day before you make this recipe. If you hear or feel liquid sloshing around, stick it in the fridge.

Step 2: Whip the coconut cream. Add powdered sugar, then beat it into the coconut cream for about a minute.

Tip: Depending on the temperature, your coconut cream may become fluffy or creamy. Either is fine, as long as it’s not complete liquid.

Step 3: Add coconut, yogurt, and vanilla. Fold these ingredients into your coconut cream mixture.

Step 4: Add fruit and marshmallows. Stir in your mandarin slices, pineapple chunks, cherries, and mini marshmallows.

Step 5: Serve. Your vegan ambrosia is finished! You can serve it immediately, but I like to chill it for a couple of hours.

Tip: Try garnishing your ambrosia with a sprinkle of shredded coconut or some cherries on top!

Leftovers & Storage

Leftover vegan ambrosia salad will keep in an airtight container in the fridge for about three days. You may notice some of the fruit juices separating from the coconut cream after it’s been in the fridge. Simply stir them back in before serving.

Variations

Nutty ambrosia. Stir some chopped pecans or macadamia nuts into your vegan ambrosia salad.
Switch up the fruit. While mandarins, pineapple, and cherries are typically used in ambrosia salad, there’s no rule that says you need to stick with them! Try strawberries, peaches, mangoes, or grapes!
Add flavor extracts. Experiment with adding different extracts for extra flavor! Try coconut, rum, or almond extract. Start with a small amount and give the salad a taste-test so you don’t overdo it!

Frequently Asked Questions

Is this recipe gluten-free?

It is!

How is ambrosia salad served?

It’s traditionally served as a dessert, but my family always served it as a side dish. It really works as either! If you’re having it as a dessert, consider garnishing it with a dollop of vegan whipped cream. As a main, pair it up summery dishes like black bean burgers, vegan tempeh ribs, or seitan kebabs.

Can I use frozen fruit for this recipe?

I don’t recommend it. Frozen fruit tends to release a lot of water, so your salad will probably end up becoming soggy.

More Cool Vegan Summer Side Salads

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