Ambrosia Salad (Dairy-free!)

Ambrosia belongs in the Cool Whip concoctions category. Along with lime green jello salad, cherry fluff and watergate salad.

You know the type. A combination of fruit, cool whip and mini marshmallows, served as a side dish. To me these all scream old-school Southern cuisine. The ooey-gooey salad was a fixture at my Memphis family gatherings and I anticipated the moment I could steal the first marshmallow from the bowl. Although I’ve come to find that creamy fruit salads are actually popular all over the country.

With such wide popularity I had to create a dairy-free version of the traditional ambrosia salad. Coconut cream and coconut yogurt replace the dairy ingredients and I’ve omitted the marshmallows to cut out all added sugar. The pretty pastel colors in this dish make it a lovely addition to an Easter brunch or any spring table.

Enjoy!

Ambrosia Salad (Dairy-free!)Ambrosia Salad (Dairy-free!)Ambrosia Salad (Dairy-free!)

Ambrosia Salad (Dairy-free!)
Serves 6
A dairy free version of Ambrosia Salad with fresh pineapple, oranges and coconut.
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. ½ cup coconut cream
  2. ½ cup coconut yogurt - use my homemade yogurt recipe to make your own
  3. 1 tsp vanilla
  4. 1 cup coconut flakes
  5. 1 cup pineapple - chopped
  6. 1 oranges - separated into segments and chopped
  7. ½ cup cherries - fresh or frozen
  8. ¼ tsp salt
  9. ¼ cup pecans - finely chopped (optional)
Instructions
  1. Defrost the cherries if you’re using frozen ones.
  2. In a large mixing bowl, whip the coconut cream, yogurt and vanilla together with a hand mixer.
  3. Stir in the coconut flakes, pineapple, clementines, cherries and salt. 
Chill in the fridge for 1 hour.
  4. Top with pecans before serving.
Sparkle Kitchen https://sparklekitchen.com/
Ambrosia Salad (Dairy-free!)Ambrosia Salad (Dairy-free!)

Mango Chia Pudding (No Sugar Added Dessert!)

Chia seeds are a funny little food. Just add water and they gel up into a gooey substance.

What causes this gelling action? Chia seeds are hydrophilic which means they can take on a lot of liquid for their size.  This is because of it’s composition: 5% water, 19% protein, 33% oils, and 43% fibre, of which about half is soluble. The high amount of soluble fiber allows chia seeds to gel up in water.

Hyped to a be a real superfood, they actually don’t measure up to their claims. Chia seeds are just another food with some nutritional benefits. I only occasional include them in my diet and feel best when it’s in a dessert.

Chia pudding comes together quickly and the consistency is always satisfying. By blending mango with coconut milk, there is no need for additional sweeteners. I’m trying to avoid added sugars and fruit is a great alternative.

Enjoy!

Mango Chia Pudding (No Sugar Added Dessert

Mango Chia Pudding (No Sugar Added Dessert

Mango Chia Pudding (No Sugar Added Dessert!)
Serves 8
Sweet Chia Pudding with Mango and no added sugars!
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1 can fullfat coconut milk
  2. 2 cups fresh mango - chopped
  3. 4 tbsp chia seeds
  4. 1 tsp vanilla
Instructions
  1. Add coconut milk and mango to a food processor or blender. Blend on high for three minutes until well incorporated. If you want more mango chunks, only blend for 1 minute.
  2. Pour into a large mixing bowl and add the chia seeds and vanilla. Stir constantly for 2 minutes. The chia seeds will plump up and absorb the liquid.
  3. Let the pudding chill in the refrigerator for at least 30 minutes before serving.
  4. Serve with fresh chopped mango.
Sparkle Kitchen https://sparklekitchen.com/
Mango Chia Pudding (No Sugar Added Dessert