Southern Christmas Ambrosia Salad Recipe with Coconut

Name: Southern Christmas Ambrosia Salad Recipe with Coconut
Prep time: 15 min
Total time: 2 h 15 min
Cuisine: Southern
Ingredients: 2 cans mandarin oranges, drained; 1 can crushed pineapple, drained; 1 jar maraschino cherries, drained and halved; 1 ½ cups mini marshmallows; 1 cup sweetened shredded coconut; ¾ cup sour cream; 1 cup whipped cream, gently folded in; ½ cup chopped pecans (optional)

Posted on October 27, 2025

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It’s not Christmas in the South without a big, beautiful bowl of ambrosia salad sitting center stage on the holiday table. Growing up, I always knew the holidays had officially arrived when my mom pulled out her antique glass serving bowl and started layering the bright, sweet ingredients. This Southern Christmas Ambrosia Salad recipe with coconut is more than just a dish—it’s a tradition, a memory, and honestly, a little slice of heaven.

This recipe has been passed down through my family for generations, tweaked and perfected along the way. It’s the perfect balance of creamy, fruity sweetness with a tropical touch from shredded coconut that makes it feel extra special. Whether you’re serving this alongside a holiday ham or sneaking spoonfuls for breakfast the next morning (guilty!), one thing is certain—it’s the kind of recipe that feels like a celebration with every bite.

Why You’ll Love This Recipe

Okay, full disclosure: I’m obsessed with this ambrosia salad. It’s the kind of dish that makes people smile the moment they see it—and then beg for seconds after the first bite. Here’s why it’s a must-have at your holiday gathering:

Classic Southern Charm: This recipe has all the traditional flavors Southerners know and love—juicy citrus, marshmallows, and that irresistible coconut.
No-Bake Wonder: No oven required! It’s quick to whip up and perfect for those holiday days when your oven is already working overtime.
Make-Ahead Friendly: You can prep this the night before, which means one less dish to worry about on the big day.
Beautiful Presentation: The vibrant colors of oranges, cherries, and coconut make this a showstopper on any table.
Kid-Friendly: The marshmallows make it fun and approachable for even the pickiest eaters.

Trust me, once you make this, it’ll become a staple in your holiday rotation. It’s festive, nostalgic, and downright delicious.

What Ingredients You’ll Need

This ambrosia salad is packed with fresh, vibrant flavors and a hint of indulgence. Here’s what you’ll need to make it:

Mandarin oranges (2 cans, drained) — I prefer the canned ones for consistency and sweetness, but fresh segments work too.
Crushed pineapple (1 can, drained) — Don’t skip draining—too much liquid can make the salad runny.
Maraschino cherries (1 jar, drained and halved) — Bright red and festive! Save a few whole ones for garnish if you want extra flair.
Mini marshmallows (1 ½ cups) — The fluffiness ties everything together. I use white, but rainbow marshmallows could be fun for a twist.
Sweetened shredded coconut (1 cup) — The star ingredient. Adds that tropical touch that elevates the whole dish.
Sour cream (¾ cup) — Balances the sweetness perfectly and gives it a creamy texture.
Whipped cream (1 cup, gently folded in) — For extra fluff. You can use store-bought or whip your own—whatever works!
Pecans (optional, ½ cup chopped) — Adds a lovely crunch and nutty flavor, but totally optional.

Quick note: If you’re missing an ingredient, don’t panic! This recipe is super forgiving. I’ve swapped in fresh fruit for canned, skipped pecans when I ran out, and it’s always turned out delicious.

Equipment Needed

You don’t need anything fancy to make this recipe—just a few basics:

Large mixing bowl — The bigger, the better. You’ll be folding in lots of ingredients.
Spatula — Perfect for gently folding without crushing the fruit.
Small bowls — For prepping and draining your fruit.
Serving dish — A large glass bowl works beautifully to show off the vibrant colors.

Pro tip: If you’re traveling with this dish, use a plastic container with a tight lid. It’s less stressful than worrying about your fancy serving bowl breaking in the car.

How to Make It: Step-by-Step

Alright, let’s get into it! This recipe is as easy as it gets, and I’m walking you through every step:

Prep the fruit: Drain the mandarin oranges, crushed pineapple, and maraschino cherries. Pat them dry with a paper towel to remove extra moisture (trust me, this helps the salad stay creamy).
Mix the base: In a large mixing bowl, combine the sour cream and whipped cream. Stir gently until fully combined—it should look light and fluffy.
Add the marshmallows and coconut: Fold in the mini marshmallows and shredded coconut. Be gentle so you don’t deflate the whipped cream.
Incorporate the fruit: Gently fold in the mandarin oranges, pineapple, and cherries. The goal is to mix everything evenly without breaking up the fruit.
Optional: Add pecans: If you’re using pecans, fold them in now for extra crunch.
Chill: Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or overnight). This helps the flavors meld and the texture firm up.
Serve: Transfer to a beautiful serving dish and garnish with extra cherries or pecans. Serve cold and watch it disappear!

Time-saving tip: If you’re short on time, you can skip the chilling step—but trust me, the flavors are best when they’ve had time to mingle.

My Best Tips & Techniques

After making this recipe countless times, here are my tried-and-true tips:

Drain everything well: Excess liquid can ruin the texture, so take the time to pat the fruit dry.
Don’t skip the sour cream: It balances the sweetness perfectly. If you’re skeptical, give it a try—it makes all the difference.
Use fresh whipped cream: If you have the time, whip your own cream for a fluffier, lighter texture. It’s worth it!
Chill overnight: If possible, make this a day ahead. The flavors deepen, and the texture gets even creamier.
Keep it cold: This dish is best served chilled, so don’t leave it out for too long at room temperature.

And here’s my golden rule: always taste-test before serving! Adjust the sweetness or add more coconut if needed—it’s all about making it perfect for your taste buds.

Ways to Mix It Up

Want to put your own spin on this classic recipe? Here are some fun ideas I’ve tried:

Tropical Twist: Add diced mango and shredded pineapple for even more tropical flavor.
Berry Bliss: Swap maraschino cherries for fresh raspberries or blueberries for a tangy touch.
Chocolate Lovers: Fold in mini chocolate chips or drizzle with chocolate syrup before serving.
Healthy Version: Use Greek yogurt instead of sour cream, and skip the marshmallows for a lighter option.
Holiday Flair: Add a sprinkle of cinnamon or nutmeg for a festive spice kick.

The beauty of ambrosia salad is how customizable it is. Don’t be afraid to experiment!

Serving Ideas & Storage

This ambrosia salad is as versatile as it gets. Here’s how to serve it and keep it fresh:

Serving Suggestions

Perfect for brunch: Serve alongside pancakes or waffles for a sweet side.
Holiday dinner: Pair with roasted turkey or ham—it’s a lovely contrast to savory dishes.
Dessert option: Serve in small bowls with a dollop of whipped cream on top.

Storage Instructions

Refrigerator: Store leftovers in an airtight container for up to 3 days. Stir gently before serving again.
Freezer: While it’s best fresh, you can freeze individual portions for up to 1 month. Thaw in the fridge overnight.

Pro tip: For potlucks or parties, make individual servings in plastic cups—it’s cute, portable, and mess-free!

Nutritional Info & Health Benefits

I’m not a dietitian, but here’s what you’ll get from this ambrosia salad:

Nutrient	Per Serving
Calories	~200
Protein	2g
Carbs	25g
Fat	10g

The combination of fruit and coconut brings fiber and antioxidants, while the sour cream and whipped cream add a bit of indulgent richness. It’s a fun way to sneak in some fruit during the holidays!

Final Thoughts

So there you have it—my Southern Christmas Ambrosia Salad Recipe with Coconut. It’s a little nostalgic, a little tropical, and 100% irresistible. Whether you’re making this for your family or bringing it to a holiday potluck, it’s sure to be a crowd-pleaser.

I hope this recipe brings as much joy to your table as it does to mine. If you try it, I’d love to hear how it turns out! Drop a comment below or tag me on Instagram @yourhandle—I can’t wait to see your version.

Happy holidays, and happy cooking!

FAQs

Q: Can I make this without coconut?

A: Absolutely! Skip the coconut if you’re not a fan, and the salad will still be delicious.

Q: Can I use fresh fruit instead of canned?

A: Yes, fresh mandarin oranges and pineapple work beautifully. Just make sure to peel and segment them completely.

Q: Can I make this ahead of time?

A: Definitely! This recipe is perfect for making the night before—it tastes even better after chilling overnight.

Q: What’s the best way to transport this to a party?

A: Use a sturdy plastic container with a lid, or make individual servings in cups for easy travel.

Q: Can I substitute whipped topping for whipped cream?

A: Yes! Whipped topping like Cool Whip works great in this recipe and saves time.

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