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belizean ambrosia recipe

Belizean Ambrosia Recipe

A creamy Belizean fruit salad made with sweetened condensed milk, sour cream, fruit, coconut, and marshmallows. Simple, chilled, and comforting.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Dessert, Salad
Cuisine: Belizean, Caribbean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 14 oz Sweetened condensed milk
  • 1 cup Sour cream
  • 20 oz Pineapple tidbits drained well
  • 15 oz Mandarin oranges drained well
  • 1 can Fruit cocktail or grapes halved and drained
  • 1 cup Sweetened shredded coconut
  • 1–2 cups Mini marshmallows
  • ½ cup Maraschino cherries halved and drained
  • ½ cup Chopped nuts optional

Equipment

  • Large mixing bowl For combining all ingredients
  • Mixing spoon or spatula Use gentle folding motion
  • Can opener For canned fruit and milk
  • Colander or strainer To drain fruit well

Method
 

  1. In a large bowl, mix the sweetened condensed milk and sour cream until smooth and creamy.
  2. Drain all canned fruit very well to remove excess liquid.
  3. Gently fold the pineapple, mandarin oranges, fruit cocktail or grapes, and cherries into the creamy base.
  4. Add the shredded coconut and mini marshmallows. Mix slowly to keep the fruit intact.
  5. If using nuts, fold them in gently.
  6. Cover the bowl and refrigerate for at least one hour until chilled and set.
  7. Stir gently before serving and serve cold.

Notes

This Belizean ambrosia recipe tastes best when well chilled. Always drain fruit thoroughly to keep the texture creamy. Store covered in the refrigerator for up to two days. Gentle mixing helps maintain the best texture.