Five Cup Ambrosia
The recipe Five Cup Ambrosia can be made in about 1 hour and 40 minutes. One portion of this dish contains approximately 2g of protein, 11g of fat, and a total of 188 calories. This recipe serves 8. For 61 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. Several people really liked this side dish. A mixture of orange segments, sweetened coconut, mint leaves, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Foodnetwork. 551 person were glad they tried this recipe. It is a good option if you're following a gluten free diet. With a spoonacular score of 46%, this dish is pretty good. 5 Cup Ambrosia Salad, 7 Cup Burfi – 7 Cup Cake | Easy Diwali Sweet s, and Ambrosia are very similar to this recipe.
Servings: 8
Preparation duration: 40 minutes
Cooking duration: 60 minutes
Ingredients:
1 to 2 tablespoons unrefined coconut oil
1 cup mini marshmallows, stale (see Cook's Note)
Freshly torn mint leaves, for garnish
1/4 teaspoon orange extract
1 cup tangerine or orange segments, drained of juice (about 3 tangerines)
1/2 pineapple, peeled, cut into long wedges and cored
1 cup sour cream
1 cup sweetened flaked coconut, such as Baker's Angel Flake, toasted lightly (see Cook's Note)
Equipment:
frying pan
cutting board
plastic wrap
bowl
Cooking instruction summary:
Watch how to make this recipe. Heat 1 tablespoon coconut oil in a cast-iron skillet over medium heat. Add the pineapple and sear until very dark on one side, 5 to 10 minutes; it should look almost burned. Flip and add the remaining coconut oil if the pan looks dry. Cook on the reverse side until darkly seared, 5 to 10 minutes. Remove the pineapple to a cutting board and let cool before cutting into medium dice. Add the pineapple, tangerines, coconut, marshmallows, sour cream and orange extract to a nonreactive bowl. Fold to combine. Cover with plastic wrap and refrigerate for 1 to 3 hours, until completely cold!!! Serve garnished with mint.
Step by step:
1. Watch how to make this recipe.
2. Heat 1 tablespoon coconut oil in a cast-iron skillet over medium heat.
3. Add the pineapple and sear until very dark on one side, 5 to 10 minutes; it should look almost burned. Flip and add the remaining coconut oil if the pan looks dry. Cook on the reverse side until darkly seared, 5 to 10 minutes.
4. Remove the pineapple to a cutting board and let cool before cutting into medium dice.
5. Add the pineapple, tangerines, coconut, marshmallows, sour cream and orange extract to a nonreactive bowl. Fold to combine. Cover with plastic wrap and refrigerate for 1 to 3 hours, until completely cold!!!
6. Serve garnished with mint.
Nutrition Information:
covered percent of daily need
