Save Recipe Print
Total:
1 hr 40 min
Active:
40 min
Yield:
6 to 8 servings (4 cups)
Level:
Intermediate
Total:
1 hr 40 min
Active:
40 min
Yield:
6 to 8 servings (4 cups)
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Heat 1 tablespoon coconut oil in a cast-iron skillet over medium heat. Add the pineapple and sear until very dark on one side, 5 to 10 minutes; it should look almost burned. Flip and add the remaining coconut oil if the pan looks dry. Cook on the reverse side until darkly seared, 5 to 10 minutes. Remove the pineapple to a cutting board and let cool before cutting into medium dice.

Add the pineapple, tangerines, coconut, marshmallows, sour cream and orange extract to a nonreactive bowl. Fold to combine. Cover with plastic wrap and refrigerate for 1 to 3 hours, until completely cold!!! Serve garnished with mint.

Cook's Note

Stale the marshmallows by setting them on a plate and leaving them on the counter overnight. Toast the coconut flakes on a baking sheet in a 350-degree oven for 10 to 12 minutes.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Chocolate Peanut Butter Cup Cookies

Recipe courtesy of Ree Drummond

Betty's Apple Ambrosia

Recipe courtesy of Trisha Yearwood

Five-Minute Fudge Wreath

Recipe courtesy of Rachael Ray

Ambrosia

Recipe courtesy of Alton Brown

Ambrosia

Recipe courtesy of Michael Lomonaco

Ambrosia Cake

Recipe courtesy of Sandra Lee

Christina's Ambrosia

Recipe courtesy of Christina Deyo|Janette Barber

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.