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Five Cup Ambrosia

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  • Level: Intermediate
  • Total: 1 hr 40 min (includes chilling time)
  • Active: 40 min
  • Yield: 6 to 8 servings (4 cups)
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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 


  1. 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.
  2. 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.

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