Ever year, my family would gather at my godparents’ house on Christmas Eve. Aunts, uncles, grandparents, cousins, the whole gang. I distinctly remember cracking walnuts and opening roasted chestnuts in their dim living room next to the warm, decorated fireplace. My sisters and I would congregate in my godmother’s walk-in closet and try on her furs, jewelry and high heels in secret, and then walk around her bedroom impersonating older female family members.
And I’ll never forget that fluffy, heavenly bowl of sweetness sitting on the kitchen table that my godmother prepared every year. This marshmallowy gooey mess (aka ambrosia) always put on a smile on my face.
This recipe is a tribute to my dear godmother, Marie. It’s a modern, healthier rendition of ambrosia. It’s not gooey or as fluffy as the traditional ambrosia but it’s no less delicious. Hope you like it.
A couple of notes:
- If you’re using frozen pineapples, be sure to defrost them in advance. Also, chop the pineapple chunks into smaller pieces. I don’t recommend pulsing them in a food processor (like I did) because it draws too much water out of them.
- I added both red and green grapes for optimal color because the dish can lack color. I recommend adding 3/4 cup green grapes and 1/4 cup red grapes. The red grapes can be a bit astringent which is why I added less.
- 16 ounces frozen unsweetened pineapples, cut into chunks, thawed and chopped
- ¾ cup unsweetened flaked coconut, unsweetened
- 1 cup fresh seedless grapes, halved or quartered
- ⅔ cup non-dairy yogurt
- 1 ounce sliced almonds, toasted
- 2 tablespoons raw sugar (optional)
- In a large bowl, combine pineapples, coconut and grapes. Add yogurt and sugar and mix well.
- Chill for 30 minutes before serving. Top with toasted almonds and enjoy.