Tropical Ambrosia Recipes

Steps:

• Combine all ingredients except coconut in large bowl.
• Refrigerate 15 min.
• Stir in coconut just before serving.

Steps:

• Drain pineapple, reserving juice; set pineapple aside.
• In a mixing bowl, whip the heavy cream.
• In seperate bowl, combine pineapple juice and pudding mix and beat on low, or hand whisk for 2 minutes or until thickened.
• Fold in whipped cream.
• Stir in pineapple and 3 Tablespoons of the toasted coconut.
• Transfer to serving bowl.
• Garnish with remaining Tablespoon of toasted coconut, cherries and cherry juice.
• Chill for at least 2 hours.

Steps:

• First pour out all the juice from the mandarin and pineapple chunks.
• Put fruit in large glass bowl.
• Stir in sour cream and coconut flakes, and fold in the Cool Whip.
• Chill for one hour and serve.

Steps:

• In a large bowl combine pineapple, oranges, mango, cherries, and amaretto.
• Transfer mixture to an ungreased 3-quart casserole.
• Bake in a 350 degree oven, uncovered for 15 minutes.
• Stir in bananas, sprinkle with coconut and macadamia nuts or sliced almonds. Bake for approximately 15 minutes or until fruit is heated through and coconut/nuts are golden brown.
• Serve warm, spooning liquid in bottom of casserole over fruit.

Steps:

• Drain the liquid from all the cans of fruit. Thin the sour cream with whichever fruit juice you would like. Mix all the ingredients together with the thin sour cream.

Steps:

• In a large bowl, combine the oranges, pineapple, marshmallows and coconut. Add sour cream and toss to mix. Cover and refrigerate for several hours.

Steps:

• Bring pineapple juice to a boil in a medium saucepan; continue to boil, skimming foam from top, 5 minutes. Meanwhile, combine coconut milk and 1/2 cup cold water in a medium bowl, then sprinkle with gelatin. Let stand until softened, about 5 minutes. Pour hot pineapple juice over gelatin mixture, stirring until gelatin is dissolved. Let cool completely.
• Whisk together cream and vanilla in a large bowl until foamy. Slowly add sugar, whisking until soft peaks form. Whisk in yogurt and gelatin mixture until thoroughly combined. Refrigerate until thickened slightly and beginning to set, about 20 minutes.
• Whisk mixture again until smooth. Fold in coconut, papaya, and cherries. Lightly coat a nonreactive 10-to-12-cup bowl with cooking spray; transfer mixture to bowl and smooth top. Cover and refrigerate until firm, at least 8 hours and up to 1 day.
• Dip bottom of bowl into warm water 30 seconds, then run a thin knife around edge to loosen. Invert bowl onto a platter, then lift to remove bowl. (If gelee does not release, return to warm water 20 seconds more.) Serve, with pineapple wedges.

Steps:

• Melt marshmallows with 1/4 cup heavy cream in the top of a double boiler over simmering water, stirring frequently until smooth, about 5 to 7 minutes. Set aside to cool completely.
• Beat remaining 1 3/4 cups heavy cream in a glass or metal bowl until foamy. Gradually add confectioners' sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the cream will form soft mounds. Gently fold pineapple, coconut, vanilla extract, and cooled marshmallow into whipped cream.
• Layer about half the pound cake cubes in a trifle bowl. Spread about half the whipped cream over the pound cake and scatter about half the quartered mango chunks over the cream. Sprinkle about half the macadamia nuts over the mangoes. Repeat layers. Chill for 2 to 3 hours before serving.