Fresh Ambrosia Salad

A popular picnic salad gets a fresh update.
Fresh Ambrosia Salad
For the pasta:1 c. acini di pepe pasta or other very small pasta shape (such as stars)
1 teaspoon salt, preferably sea salt

For the pudding:
1 – 13.66 oz can coconut milk
1/2 cup honey
1/3 cup pineapple juice, mango nectar or
1/4 c. cornstarch
1 tablespoon pure vanilla extract or vanilla bean paste
1/2 teaspoon ground cinnamon

For the salad:
1/2 of a fresh pineapple, cut into small bite size pieces
2 fresh mangos, cut into small bite size pieces
2 c. flaked or shredded coconut (preferably unsweetened)
2 large kiwis, peeled and cut into bite size pieces
2 large bananas, cut into slices and tossed with the juice from 1 lime
1 c. fresh cherries, pitted and halved (or use strawberries or raspberries)
1 c. honey or vanilla greek yogurt

In a large pot, bring 4 quarts water and the salt to a boil. Add the pasta and cook 6
minutes or according to the package directions. Remove the pan from the heat and drain
the pasta carefully through a fine mesh strainer over the sink. Rinse the pasta with cold
water to stop the cooking. Place the drained pasta in a large bowl and set it aside to cool
while you prepare the pudding.

In a medium saucepan whisk together the coconut milk and honey. Bring to a low
simmer over medium heat. In a small bowl whisk together the juice or water and
cornstarch until smooth. Add to the coconut milk and honey mixture in the saucepan,
whisking constantly until very thick, about 3 minutes. Remove the pan from the heat and
whisk in the vanilla and cinnamon. Set the pan aside to cool, or place in an ice bath to
cool more quickly.

Add the coconut, pudding and yogurt to the cooled pasta in the large bowl and fold
together to combine well. You can either add all the fruit to the pasta and pudding
mixture at this point and stir together or place the fruit and pasta in alternating layers in
a large glass bowl for a more colorful presentation. Once the salad is assembled, cover it
tightly with plastic wrap and chill for at least 1 hour before serving, preferably 2 hours.
Makes 2 quarts.

Recipe created for Studio 5 by Holly Hanks from

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