Ambrosia With Coconut And Toasted Pecans Recipes

AMBROSIA

Steps:

• Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

AMBROSIA WITH COCONUT AND TOASTED PECANS

Steps:

• In a large bowl, combine pineapple, apples, oranges and sherry. (Ambrosia can be made to this point, 4 hours ahead and chilled, covered.)
• Divide ambrosia between eight chilled serving dishes. Sprinkle pecans and coconut on top just before serving. Garnish with fresh mint. Keeps refrigerated for one day.

COCONUT AMBROSIA SALAD

Steps:

• In a large bowl, combine the oranges, pineapple, whipped topping, coconut, marshmallows and milk.
• Mix together well and chill 1 hour before serving. Garnish with cherries.

AMBROSIA PECAN PIE

Steps:

• In a large bowl, beat the eggs, corn syrup, sugars, orange juice, butter, orange zest and salt until well blended. Stir in pecans and coconut. , Pour into pastry shell. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.