Five Cup Ambrosia

Total Time:
1 hr 40 min
Prep:
20 min
Inactive:
1 hr
Cook:
20 min

Yield:
6 to 8 servings (4 cups)
Level:
Intermediate

Ingredients
  • 1 to 2 tablespoons unrefined coconut oil
  • 1/2 pineapple, peeled, cut into long wedges and cored
  • 1 cup tangerine or orange segments, drained of juice (about 3 tangerines)
  • 1 cup sweetened flaked coconut, such as Baker's Angel Flake, toasted lightly (see Cook's Note)
  • 1 cup mini marshmallows, stale (see Cook's Note)
  • 1 cup sour cream
  • 1/4 teaspoon orange extract
  • Freshly torn mint leaves, for garnish
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.

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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    00:02:44 - 0037985F4

    Not what you're looking for? Try:

    Cappuccino Cups