 |
Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
|
I love ambrosia of all kinds. This one I got out of a magazine. I love the toasted coconut, it just give it another level of taste. Cook time is chill time. Ingredients:
1 (20 ounce) can pineapple tidbits |
1 (3 1/2 ounce) package instant coconut cream or 1 (3 1/2 ounce) package vanilla pudding mix |
1/2 cup heavy cream, whipped |
4 tablespoons flaked coconut, toasted |
maraschino cherry, optional for garnish |
cherry juice, optional for garnish |
Directions:
1. Drain pineapple, reserving juice; set pineapple aside.
2. In a mixing bowl, whip the heavy cream.
3. In seperate bowl, combine pineapple juice and pudding mix and beat on low, or hand whisk for 2 minutes or until thickened.
4. Fold in whipped cream.
5. Stir in pineapple and 3 Tablespoons of the toasted coconut.
6. Transfer to serving bowl.
7. Garnish with remaining Tablespoon of toasted coconut, cherries and cherry juice.
8. Chill for at least 2 hours.
|
|