Ambrosia salad made with pineapple, mandarin oranges, coconut, marshmallows, Greek yogurt, and cherries.

Ambrosia Salad has this funny way of just existing in people’s lives. You don’t usually ask for it. You don’t remember the first time you had it. It just… shows up. Usually at a holiday. Or a potluck. Or that one family gathering where the plates are flimsy and someone brought ham and turkey “just in case.” Sound familiar?

For me, Ambrosia Salad always felt like a quiet constant. It sat there in a big bowl, usually a little colder than everything else, pretending it wasn’t dessert even though we all knew better. As a kid, I went for it because marshmallows were involved. As an adult, I go for it because it feels comforting in a way I can’t fully explain. Not exciting. Not trendy. Just familiar. And sometimes that’s exactly what you want.

This version of Ambrosia Salad is the one I keep coming back to now. It’s simple, balanced, not overly sweet, and doesn’t try to be anything it’s not. It reminds me that not every recipe needs updating or “modernizing.” Some dishes are good because they stayed the same.

Why This Ambrosia Salad Still Works

I’ll admit it — Ambrosia Salad gets judged. People side-eye it. They joke about it. And yet… it disappears every single time. There’s something about that creamy fruit salad combo that just works, whether we want to admit it or not.

This Ambrosia Salad is quick to make, naturally gluten free, and doesn’t require turning on the oven (which matters more than ever lately, let’s be honest). The pineapple brings brightness, the mandarins keep things soft, the coconut adds texture, and the marshmallows tie it all together in that nostalgic way that makes people say, “Oh wow, I haven’t had this in years.” And somehow that’s always said with a smile.

Ingredient Notes (Just a Little Context)

Before you start mixing, let’s talk ingredients — not rules, just thoughts from someone who’s learned a few things the messy way.

• Pineapple – Crushed or tidbits both work. The real secret is draining it really well. Extra juice is the fastest way to sad, watery Ambrosia Salad.
• Mandarin Oranges – Soft and sweet. Drain gently so they don’t fall apart and disappear into the mix.
• Shredded Coconut – Unsweetened keeps things from tipping too sweet, but sweetened coconut gives that classic, old-school flavor. I go back and forth depending on mood.
• Mini Marshmallows – Honestly, they’re kind of the heart of ambrosia salad. Fruity ones add color if you’re feeling playful.
• Greek Yogurt or Sour Cream – Greek yogurt makes it lighter and slightly tangy; sour cream feels more traditional and rich. Neither is wrong.
• Maraschino Cherries – Mostly for looks, but also because Ambrosia Salad just feels unfinished without them.

How I Make Ambrosia Salad (No Overthinking Required)

This is one of those recipes where less effort actually gives better results.

1. I start by adding the drained pineapple and mandarin oranges to a big bowl. And yes, I really mean drained. I usually let them sit in a colander longer than feels necessary because I’ve rushed this step before and regretted it later.
2. Next, I add the shredded coconut and mini marshmallows and gently mix them through the fruit. Then comes the Greek yogurt or sour cream. I fold everything together slowly — not stirring aggressively, not trying to make it perfect. The goal is creamy and coated, not mashed.
3. Once everything’s mixed, I cover the bowl and refrigerate it for at least 1–2 hours. This part matters more than it seems. The flavors settle. The marshmallows soften a bit. It becomes Ambrosia Salad instead of just a bowl of ingredients.
4. Right before serving, I top it with a few maraschino cherries and maybe a sprinkle of extra coconut if I remember. Sometimes I forget. It’s fine.

Storage (Because There’s Usually Some Left)

Ambrosia Salad keeps well in the fridge for about 2–3 days, tightly covered. After that, the fruit starts to soften too much and the texture changes. If it separates a little, just give it a gentle stir. I wouldn’t freeze it — dairy and fruit just don’t bounce back from that.

Variations & Substitutions (Everyone Does It Differently)

If Ambrosia Salad has taught me anything, it’s that no two versions are the same — and that’s okay.

• Use sour cream instead of yogurt for a richer taste.
• Add chopped nuts if you like a little crunch.
• Toss in grapes or strawberries for extra fruit.
• Add sliced bananas right before serving (never earlier — trust me).
• Use fruity marshmallows for color and fun.

Everyone swears their version is the best. And honestly? They’re probably right.

What to Serve With Ambrosia Salad

This salad fits in wherever you put it. It works next to ham, turkey, fried chicken, barbecue — all of it. It shows up at holidays, picnics, potlucks, and sometimes brunch, and no one really questions it. It’s sweet, but not too sweet. Light, but still comforting. A little bit of everything.

FAQ:

Is Ambrosia Salad a side dish or a dessert?
Yes. It depends on the table and the people. I’ve seen it served as both.

Can I make it ahead of time?
Absolutely. It’s actually better after chilling overnight.

Why is my Ambrosia Salad watery?
Almost always because the fruit wasn’t drained well enough. It’s a boring step, but it matters.

If you make this Ambrosia Salad, I hope it feels familiar in the best way. Maybe it reminds you of a holiday, or a family gathering, or that one potluck where it was the first bowl to empty. And if you tweak it — because everyone does — I’d love to hear how you make it yours.

Ambrosia Salad

A classic ambrosia salad made with pineapple, mandarin oranges, coconut, marshmallows, and a creamy yogurt base. This no-bake fruit salad is light, refreshing, naturally gluten free, and perfect for holidays or potlucks.

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: Ambrosia Salad

Prep Time: 10 minutes minutes

Chill Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 8

Ingredients

• 1 can 20 oz crushed pineapple or pineapple tidbits in juice drained
• 1 can 10–15 oz mandarin oranges in juice drained
• 1 cup shredded coconut sweetened or unsweetened
• 1 cup mini marshmallows
• 1 cup full-fat plain Greek yogurt or sour cream
• 1 –4 maraschino cherries for garnish

Instructions

• In a large mixing bowl, combine the drained pineapple, drained mandarin oranges, shredded coconut, mini marshmallows, and Greek yogurt or sour cream.
• Using a spatula, gently fold the ingredients together until the fruit and marshmallows are evenly coated with the creamy base.
• Cover the bowl and refrigerate for 1 to 2 hours to allow the flavors to blend and the salad to chill thoroughly.
• Just before serving, garnish with maraschino cherries and additional shredded coconut if desired.

Notes

This ambrosia salad is naturally gluten free. To ensure it remains gluten free, confirm that the marshmallows, shredded coconut, and maraschino cherries are labeled gluten free, as some brands may contain additives or cross-contamination.