Creamy Vegan Ambrosia Fruit Salad With Pineapple

Written by
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about our editorial process
Jolinda Hackett
Published on 08/08/19 by Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats's Editorial Process

Updated 08/08/19

Ambrosia fruit salad
LauriPatterson / Getty Images
  • Total: 45 mins
  • Prep: 30 mins
  • Cook: 15 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
257 Calories
8g Fat
44g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 257
% Daily Value*
Total Fat 8g 10%
Saturated Fat 4g 18%
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 44g 16%
Dietary Fiber 5g 18%
Protein 8g
Calcium 214mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Ambrosia is a fruit salad popular in Southern cooking, usually made with fruit, yogurt, and coconut and is often made with tropical fruit, such as pineapple. This is a dairy-free, cholesterol-free, and vegan ambrosia fruit salad recipe, using tofu instead of yogurt for a very low-fat but still creamy vegan ambrosia salad. In fact, it's nearly fat-free. The tofu in this ambrosia adds just a trivial amount of healthy fat.

Ingredients

  • 1 cup chopped fresh pineapple
  • 1 cup sliced fresh apples
  • 1 cup orange slices
  • 1 cup strawberries (sliced)
  • 1 cup grapes
  • 1/2 cup shredded coconut
  • 1 tbsp. cornstarch
  • 1/3 cup lemon juice
  • 3 tbsp. sugar
  • 3 tbsp. orange juice
  • 1/2 cup soft (silken) tofu (pureed)
  • 2 tsp. grated orange zest
  • Optional: 1 tsp. poppy seeds

Steps to Make It

  1. In a large bowl, toss the fruit and coconut until well blended. Refrigerate.

  2. Combine the cornstarch with the lemon juice in a medium saucepan and stir until well blended. Place the saucepan over medium heat and add the sugar and orange juice. Cook, stirring constantly, until the mixture thickens, about 5 to 10 minutes. Remove the saucepan from the stove and allow to cool thoroughly.

  3. Fold the pureed tofu, orange zest, and poppy seeds if using into the juice mixture and chill for at least one hour.

  4. Immediately before serving, pour the dressing over the fruit and serve.

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