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Author Notes: I suppose it's misleading to call this an ambrosia salad--it's nothing like the traditional version. But it sure is delicious enough to be called "food of the gods." I take a pile of stone fruit--peaches, plums, and cherries--and toss them in a dressing of whipped coconut cream, lime, and mint. It's important to use organic coconut milk, or a brand without any stabilizers--otherwise the cream won't separate. —ieatthepeach
- 1 (15 oz) can organic full-fat coconut milk
- Zest of 1 lime
- 1 teaspoon vanilla extract
- 1 1/2 pounds yellow peaches or nectarines (about 3-4 large), pitted and diced
- 1 pound red or black plums (about 6-8 medium), pitted and diced
- 1/2 pound sweet cherries, halved and pitted
- 1 tablespoon chopped fresh mint
- Place the can of coconut milk in the refrigerator for at least 8 hours (or overnight). About 15 minutes before you're ready to prepare the salad, chill a large mixing bowl in the refrigerator or freezer.
- Remove the coconut milk from the refrigerator. Open the can and scoop out the solidified cream from the top. (Set aside the remaining coconut water for another use.) Transfer the cream to the chilled bowl, and add lime zest and vanilla extract. Use a whisk or an electric mixer to whip the cream until it holds soft peaks.
- Add fruit and mint to the coconut cream and toss to combine. Serve immediately, or cover and refrigerate for up to 2 hours.
- This recipe was entered in the contest for Your Best No-Bake Desserts
- This recipe was entered in the contest for Your Best Recipe with Coconut