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Recipe

Comforting Ambrosia Recipe

A warm, lightly spiced twist on the classic fruit and cream salad. Think creamy citrus, soft pineapple, toasted coconut, and tiny marshmallows that melt just enough to feel like dessert.

Author By Matt Campbell
4.8 (214)
A bowl of warm ambrosia salad with pineapple, mandarin oranges, mini marshmallows, and toasted coconut on a wooden table with a spoon beside it
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Ambrosia has always had big potluck energy: creamy fruit, fluffy bits, and that sweet-tart thing that makes you go back for “just one more spoon.” But when the weather turns cold, I want the same nostalgia with a little more blanket-on-the-couch comfort.

This warm and cozy ambrosia is exactly that. We gently heat the base so the marshmallows relax, the citrus gets extra fragrant, and the coconut turns toasty and nutty instead of just sweet. It is still ridiculously easy. No fussy steps, no hard-to-find ingredients, and yes, you can absolutely taste as you go.

A saucepan on the stove with a creamy ambrosia mixture being stirred with a wooden spoonIf you grew up with ambrosia as a chilled side dish, consider this the winter remix: same spirit, softer edges, and a little vanilla-spice hug.

Why It Works

  • Warm, not hot: Gentle heat makes it cozy without turning it into pudding. You get soft fruit, creamy sauce, and marshmallows that partially melt for a fluffy texture.
  • Better flavor fast: A pinch of salt, a little vanilla, and warm spices (cinnamon plus optional nutmeg) make the fruit taste brighter and more “dessert-like.”
  • Toasted coconut adds real depth: That quick toast moves coconut from sugary to nutty, which balances all the sweet stuff.
  • Flexible ingredients: Swap fruit, adjust sweetness, or make it extra creamy with a spoonful of Greek yogurt. It is forgiving by design.

Pairs Well With

  • A slice of warm banana bread on a plate with butter

    Classic Banana Bread

  • A mug of hot cocoa with whipped cream on top on a cozy kitchen counter

    Homemade Hot Cocoa

  • A plate of soft sugar cookies stacked with a light dusting of powdered sugar

    Soft Sugar Cookies

  • A bowl of vanilla ice cream with a spoon and a drizzle of caramel sauce

    Vanilla Ice Cream with Caramel

Storage Tips

Refrigerate: Store leftovers in an airtight container for up to 3 days. The fruit will soften more over time, and the marshmallows will fully dissolve into the cream, which is not a bad thing.

Reheat gently: Warm in a saucepan over low heat, stirring often, just until loosened and lightly warm. If it thickens, splash in 1 to 2 tablespoons milk or cream to bring it back.

Freeze: I do not recommend freezing. Dairy plus fruit tends to get watery and grainy when thawed.

Make-ahead tip: If you want it warm for serving, mix everything except the marshmallows. Refrigerate, then warm gently and stir in marshmallows at the end so they stay fluffy.

Common Questions

Is ambrosia supposed to be served warm?

Traditionally it is chilled, but warming it is an easy twist that makes it feel more like a comfort dessert. Keep the heat low so the dairy does not separate and the fruit stays intact.

Will the marshmallows completely melt?

Some will, some will not, depending on how warm you serve it. If you want more texture, stir them in off-heat and let the pot sit for 2 minutes. If you want it extra fluffy and creamy, stir them in while it is still warm.

Can I use whipped topping instead of heavy cream?

For this warm version, not really. This recipe relies on liquid heavy cream (or half-and-half) to make a gentle, warmed sauce with the cream cheese. Whipped topping is already aerated and stabilized, and heating it can make the texture weird or deflate. If you want to use whipped topping, save it for a classic chilled ambrosia and fold it in off-heat.

What fruit works best?

Pineapple and mandarins are the classic duo. Bananas are great if you are serving immediately. For a wintery spin, try diced canned peaches, maraschino cherries, or a handful of pomegranate arils added at the end.

How do I keep it from getting watery?

Drain canned fruit really well. If it still looks loose after warming, stir in 1 tablespoon instant vanilla pudding mix slurry or cornstarch slurry (see instructions) to stabilize without changing the vibe.

I grew up thinking ambrosia lived in the “cold salad” category, right next to the Jell-O and the mystery fluff. Then one winter night I had a bowl in the fridge, zero interest in another ice-cold bite, and a very real craving for something warm and sweet. I warmed it gently on the stove, tossed in extra vanilla and cinnamon, and suddenly it tasted like the coziest fruit dip you have ever met. Now I make it on purpose, usually while I am “just toasting coconut real quick” and accidentally eating half of it standing at the stove.