Tropical Breakfast Ambrosia Recipes

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:

• 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:

• In a medium size bowl add juice. I used Tropicana farmstand Tropical Green, for the healthy veggies. It has spinach, kale, pineapple and more (very good) Next I chopped 2 mcantosh apples, and grated 2 red delicious, added to bowl with the coconut.
• Place in refrigerator for at least an hour or till ready to serve. Use a little more juice as the apples and coconut drink in that juice. Add to individual dishes or cups top with sliced almonds for that nice crunch, Top with lite whipped topping, optional. A flavored whipping cream would be great!!! Next serving I may add some dark chocolate chunks. This really takes care of that sweet tooth in a healthy way!

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.