Easter Ambrosia Salad Recipe

Easter Ambrosia Salad is a dreamy, creamy fruit salad that brings back memories of Sunday dinners and spring celebrations. This no-bake classic combines juicy pineapple, sweet mandarin oranges, fluffy marshmallows, and shredded coconut in a luscious sour cream dressing. It’s perfect for Easter brunch, potluck, and family gathering.

Why You’ll Love This Recipe

• Pure nostalgia – It tastes like Easter at Grandma’s house, with that perfect balance of creamy and fruity.
• So easy to make – No cooking, no baking, just mix and chill. Perfect for busy holiday weekends.
• Endlessly customizable – Add strawberries, grapes, nuts, or extra marshmallows to make it your own.
• Crowd-pleaser – Kids and adults alike love the sweet, fluffy texture and colorful presentation.
• Make-ahead friendly – Actually tastes better after chilling overnight, so you can prep it the day before.

Print

Ingredients You’ll Need

Fruit & Mix-Ins

• 2 cups pineapple chunks (fresh or canned, drained) – Make sure to drain well to avoid a watery salad
• 2 cups mandarin orange segments (canned, drained) – The sweet citrus is essential to classic ambrosia
• 2 cups seedless grapes, halved (optional) – Adds a nice pop and fresh crunch
• 1 cup fresh strawberries, quartered (optional) – Perfect for spring color
• 1 cup mini marshmallows – They soften beautifully as the salad chills
• ½–1 cup sweetened shredded coconut – Go with the full cup if you love that tropical touch
• ½–1 cup chopped pecans or walnuts (optional) – Adds a lovely buttery crunch

Creamy Dressing

• 1½–2 cups sour cream or Greek yogurt – Greek yogurt makes it a bit lighter and tangier
• ½ cup mini marshmallows (extra, if you like sweeter) – Yes, marshmallows in the dressing too!
• 1–2 tablespoons honey or sugar (optional, to taste) – Taste as you go and adjust sweetness
• 1 teaspoon vanilla extract (optional) – A hint of vanilla makes everything taste homemade

Optional Add-Ons

• ½ cup crushed pineapple tidbits for extra juice
• ½ cup diced apple for more texture
• Maraschino cherries for garnish – Because they make everything look festive

Why These Ingredients Work

The beauty of Easter Ambrosia Salad is in its contrasts. Pineapple and mandarin oranges bring bright, juicy sweetness that balances perfectly with the tangy richness of sour cream.

Mini marshmallows add a pillowy softness and a gentle sweetness that mellows as they soak up the creamy dressing. Shredded coconut contributes a chewy, tropical texture that makes every bite interesting.

If you’re adding nuts, they provide a buttery crunch that contrasts beautifully with the soft fruit and marshmallows. Greek yogurt can lighten things up while still keeping that creamy dreaminess, and a touch of honey or vanilla rounds out the flavors with warmth.

Essential Tools and Equipment

• Large mixing bowl – You’ll need plenty of room to gently fold everything together
• Wooden spoon or silicone spatula – For stirring without crushing delicate fruit
• Colander or strainer – Essential for draining canned fruit thoroughly
• Measuring cups and spoons – For accurate proportions
• Airtight container or serving bowl with lid – For chilling and storing

Step-by-Step Instructions

Step 1: Prep Your Fruit

Start by draining your canned pineapple and mandarin oranges really well—press gently with a spoon or paper towels to remove excess moisture.

If you’re using fresh grapes, wash them, pat dry, and slice them in half. Quarter your strawberries if you’re adding them.

Step 2: Make the Creamy Dressing

In your large mixing bowl, combine the sour cream (or Greek yogurt) with honey or sugar if you’re using it, and the vanilla extract. Whisk or stir until it’s completely smooth and creamy.

Step 3: Combine All Ingredients

Add your drained pineapple chunks, mandarin orange segments, grapes, strawberries, mini marshmallows, shredded coconut, and chopped nuts to the bowl with the creamy dressing.

Step 4: Gently Toss Everything Together

Using a wooden spoon or silicone spatula, fold the fruit and mix-ins into the dressing with a gentle hand. You want to coat everything evenly without crushing the fruit or breaking up the orange segments.

Step 5: Chill and Let Flavors Meld

Cover your bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour before serving, but honestly, it’s even better after 2–3 hours or overnight.

The marshmallows will soften slightly, the coconut will absorb some of the creaminess, and all the flavors will come together beautifully.

You Must Know

The most important thing about making perfect Easter Ambrosia Salad is draining your canned fruit completely. I cannot stress this enough—watery fruit will turn your creamy dressing into a soupy mess.

Press the fruit gently in the strainer or pat it dry with paper towels. Also, don’t skip the chilling time. This salad truly needs at least an hour in the fridge for the flavors to marry and for the marshmallows to soften into that signature fluffy texture.

Personal Secret: I always add a tiny pinch of salt to my dressing—just a pinch! It sounds odd, but it actually enhances all the sweet flavors and makes the fruit taste more vibrant.

Also, if you want your ambrosia to look extra pretty for Easter, save a few whole strawberries and some coconut to sprinkle on top right before serving.

Pro Tips & Cooking Hacks

• Use Greek yogurt instead of sour cream for a lighter, protein-packed version that’s still incredibly creamy.
• Toast your coconut first – Spread it on a baking sheet and toast at 350°F for 5–7 minutes for deeper flavor.
• Don’t overmix – Fold gently or your fruit will break down and make the salad mushy.
• Make it sweeter naturally – Instead of adding sugar, use the juice from the canned fruit (just a tablespoon or two).
• Add citrus zest – A little orange or lemon zest in the dressing brightens everything up beautifully.
• Serve it in individual cups – For Easter brunch, scoop into clear cups or parfait glasses for a pretty presentation.

Flavor Variations & Suggestions

If you want to mix things up, this salad is incredibly forgiving. Try adding fresh blueberries or raspberries for a berry twist, or fold in some diced kiwi for a fun tropical vibe.

You can swap the pecans for sliced almonds or even macadamia nuts if you’re feeling fancy. For a citrusy version, add a tablespoon of orange juice concentrate to your dressing along with some orange zest.

Some families swear by adding a can of drained fruit cocktail for that classic retro feel. If you want it less sweet, cut back on the marshmallows and add more fresh fruit like green apples or pears.

And if you’re making this for a crowd, you can even add a layer of whipped cream on top right before serving for an extra indulgent touch.

Make-Ahead Options

This is one of those magical dishes that actually improves with time. You can make Easter Ambrosia Salad up to 24 hours ahead and keep it covered in the refrigerator. The flavors deepen and blend, and the marshmallows soften to that perfect texture.

If you’re planning to add nuts, I’d recommend stirring them in just before serving so they stay crunchy. You can also prep all your fruit the day before—just keep everything in separate containers in the fridge, then assemble and dress the salad the morning of your gathering.

This salad doesn’t freeze well because of the fruit and dairy, so it’s best enjoyed fresh from the fridge. Leftovers will keep covered in the refrigerator for up to 3 days, though it may get a little softer as time goes on.

What to Serve With Easter Ambrosia Salad

This sweet, creamy salad pairs beautifully with classic Easter ham or roasted leg of lamb. It’s also wonderful alongside fried chicken, pulled pork, or even a simple grilled salmon for a lighter spring meal.

For a full Easter spread, serve it with scalloped potatoes, honey-glazed carrots, deviled eggs, and warm dinner rolls. It works as both a side dish and a light dessert, so don’t be surprised when guests come back for seconds.

Pair it with sweet tea, sparkling lemonade, or a crisp white wine like Riesling. If you’re hosting brunch, it’s perfect next to quiche, breakfast casserole, and fresh-baked hot cross buns.

Allergy Information

This recipe contains dairy (sour cream), tree nuts (pecans or walnuts if using), and coconut. For a dairy-free version, substitute coconut cream or a thick non-dairy yogurt like coconut or almond milk yogurt.

You can easily make this nut-free by simply leaving out the pecans or walnuts—it’s still delicious without them. If coconut is an issue, you can skip it entirely or replace it with more marshmallows or extra fruit.

The recipe is naturally gluten-free as written. If you’re watching sugar, opt for unsweetened coconut, use plain Greek yogurt instead of sour cream, and reduce or skip the added honey.

Storage & Reheating

Store your Easter Ambrosia Salad in an airtight container in the refrigerator for up to 3 days. The salad is best served cold, so there’s no need to reheat—just give it a gentle stir before serving if the liquid has settled.

If it looks a little watery after a day or two, you can drain off excess liquid or stir in a spoonful of fresh sour cream to thicken it back up. Always keep it chilled until you’re ready to serve, especially if you’re bringing it to a potluck or outdoor gathering.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple adds a bright, vibrant flavor. Just make sure to cut it into bite-sized chunks and drain off any excess juice before mixing it in.

My salad looks watery after chilling—what happened?

This usually means the fruit wasn’t drained well enough before mixing. Next time, press the canned fruit firmly in a colander and even pat it dry with paper towels. You can fix a watery salad by draining off the liquid and stirring in a little extra sour cream.

Can I make this without marshmallows?

You can, but marshmallows are really part of what makes ambrosia ambrosia! If you skip them, consider adding a bit more honey or a handful of dried cranberries for sweetness and texture.

Is ambrosia salad supposed to be a side dish or dessert?

Both! It’s one of those wonderfully versatile dishes that can play either role. Serve it alongside your main course or bring it out after dinner as a light, fruity dessert.

How do I keep the coconut from getting soggy?

If you want your coconut to stay a bit crunchier, stir it in just before serving rather than letting it sit in the salad overnight. Or toast it first for extra texture that holds up better.

💬 Tried this Easter Ambrosia Salad? Leave a comment and rating below! I’d love to hear about your family’s favorite add-ins or if this brought back sweet memories of springtime celebrations.