Best 3 Goddess Ambrosia Recipes

Indulge in Ambrosia, a divine nectar revered by Greek gods and goddesses for its unmatched delicacy and rejuvenating powers. This ambrosial delight, originating from the culinary heavens of Mount Olympus, is a symphony of flavors guaranteed to tantalize your taste buds and elevate your senses. From the classic Ambrosia Salad, a refreshing medley of fruits, coconut, and whipped cream, to the luscious Ambrosia Parfait, a layered masterpiece of yogurt, fruit, and granola, this collection offers a range of delectable recipes that will transport you to the realm of the gods. But the Ambrosia journey doesn't end there. We've also included the Ambrosia Cake, a moist and flavorful creation bursting with pineapple and coconut, and the Ambrosia Punch, a refreshing and festive beverage perfect for any celebration. Each recipe embodies the essence of Ambrosia, promising an unforgettable culinary experience fit for both mortals and deities alike. Let your taste buds ascend to Mount Olympus and revel in the divine flavors of Ambrosia.

Here are our top 3 tried and tested recipes!

AMBROSIA SALAD

Ambrosia Salad image

During last-minute menu planning, I often include this classic ambrosia salad recipe because I keep the ingredients on hand. -Judi Bringegar, Liberty, North Carolina

Provided by Taste of Home

Categories Lunch Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1 can (15 ounces) mandarin oranges, drained
1 can (8 ounces) pineapple tidbits, drained
1 cup miniature marshmallows
1 cup sweetened shredded coconut
1 cup sour cream

Steps:

In a large bowl, combine the oranges, pineapple, marshmallows and coconut. Add sour cream and toss to mix. Cover and refrigerate for several hours.

Nutrition Facts :

AMBROSIA

Ambrosia image

Try Alton Brown's take on the Southern classic ambrosia, a holiday fruit salad with clementines, pineapples, maraschino cherries and even marshmallows.

Provided by Alton Brown

Categories dessert

Time 2h30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1/2 cup heavy cream
1 tablespoon sugar
4 ounces sour cream
6 ounces homemade mini marshmallows, approximately 3 cups
1 cup clementine orange segments, approximately 6 clementines
1 cup chopped fresh pineapple
1 cup freshly grated coconut
1 cup toasted, chopped pecans
1/2 cup drained maraschino cherries

Steps:

Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

AMBROSIA CAKE

Ambrosia Cake image

A light, white cake with a delicious orange-coconut filling and an almond flavored meringue frosting.

Provided by Barbara

Categories White Cake

Time 1h15m

Yield 12

Number Of Ingredients 22

Ingredients

⅔ cup shortening
1 ¾ cups white sugar
2 ½ cups sifted cake flour
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
1 cup flaked coconut
1 ½ teaspoons vanilla extract
5 egg whites
½ cup white sugar
1 ½ teaspoons cornstarch
1 tablespoon butter
1 egg yolk, beaten
⅓ cup flaked coconut
2 tablespoons orange zest
1 tablespoon orange juice
1 tablespoon lemon juice
1 cup white sugar
½ cup light corn syrup
¼ cup water
2 egg whites
1 teaspoon almond extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, cream together the shortening and 1 3/4 cups sugar until light and fluffy. Combine the flour, baking powder and salt; stir into the creamed mixture alternately with the milk, beginning and ending with the flour. Stir in vanilla and 1 cup coconut. In a separate glass or metal bowl, whip egg whites to soft peaks. Fold egg whites into the cake batter. Divide the batter evenly between the prepared pans.
Bake for 35 minutes in the preheated oven, or until a toothpick inserted into the center of the cakes comes out clean. Cool cakes in pans over a wire rack. When cakes are cool enough to handle, tap out of the pan to cool completely. Spread the Citrus Coconut Filling between the layers, and frost the outside with fluffy white frosting.
To make the Citrus Coconut Filling: Whisk together 1/2 cup sugar and cornstarch in a small saucepan. Add butter, coconut, and egg yolk, and cook over medium heat stirring constantly until the butter is melted, and the mixture has thickened. Remove from heat, and stir in the orange zest, orange juice and lemon juice.
To make Fluffy White Frosting: Combine 1 cup sugar with corn syrup and water in a small saucepan over medium heat. Bring to a boil, stirring occasionally to dissolve sugar. Continue cooking without stirring, until the temperature is between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. In a large glass or metal bowl, whip remaining 2 egg whites until soft peaks form. Pour the hot syrup in a thin stream into the egg whites while continuing to whip until thick and glossy. Stir in almond extract.

Nutrition Facts : Calories 533.2 calories, Carbohydrate 94.5 g, Cholesterol 21.2 mg, Fat 15.7 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 6.1 g, Sodium 299.6 mg, Sugar 62.2 g

Tips:

For the creamiest ambrosia, be sure to use chilled evaporated milk and sour cream.
If you don't have evaporated milk on hand, you can use 1 cup of milk and 1/4 cup of powdered milk.
To make a non-alcoholic version of this recipe, simply omit the rum.
For a tropical twist, add some chopped pineapple or mango to the ambrosia.
If you're feeling fancy, you can garnish the ambrosia with some fresh mint or grated nutmeg.

Conclusion:

Goddess ambrosia is a classic Southern dessert that is perfect for any occasion. It's easy to make, and it's always a crowd-pleaser. So next time you're looking for a sweet treat, give this recipe a try. You won't be disappointed!