Ambrosia Salad Recipe With Greek Yogurt: Marshmallow and Citrus Lightness

This ambrosia salad brings a modern twist to a classic favorite by swapping heavy whipped cream for light Greek yogurt. The result is a refreshing, creamy base that lets the bright citrus and sweet marshmallows shine.

I developed this version to keep all the nostalgic flavors while making it slightly healthier. The yogurt adds a subtle tang that balances the sweetness perfectly, and it holds up beautifully during chilling.

You’ll love how the juicy fruit, fluffy marshmallows, and coconut flakes come together in every bite. This dish stays fresh in the fridge for days, making it ideal for potlucks or holiday gatherings.

The textures and flavors improve as it sits, creating a perfect make-ahead option that’s as pretty as it is delicious.

Ingredients for Ambrosia Salad Recipe with Greek Yogurt

Light, creamy, and packed with nostalgic flavors. This one stays fresh for days.

The Greek yogurt is the game changer here—Fage or Chobani full-fat versions give that perfect creamy texture without being heavy. Canned pineapple and mandarin oranges need a good drain and rinse to avoid a watery salad. Splurge on Baker’s Angel Flake coconut if you want the best texture (the pre-shredded stuff in bags is fine, but the canned flakes just work better). Pecans add a nice crunch—toast them yourself for maximum flavor.

No Greek yogurt? Sour cream at half the amount plus a splash of milk gets you close. Fresh fruit like grapes or diced apples can sub for the canned stuff in a pinch. Swap pecans for walnuts or almonds—whatever’s in your pantry. Skip the sugar if your marshmallows are super sweet. Want extra zing? Add a teaspoon of orange zest along with the lemon juice.

This tastes better after 24 hours—the flavors meld and the marshmallows plump up. Keeps 4-5 days in the fridge, but don’t freeze it. Store in an airtight container to keep it fresh. Perfect for potlucks since it travels so well (just stir before serving).

Step-by-Step Instructions for Ambrosia Salad With Greek Yogurt

Here’s how I make this light, creamy fruit salad that everyone loves.

Step 1: Prep and Drain the Fruits

Start by draining and rinsing the 1 can Canned Pineapple Chunks and 1 can Mandarin Oranges. I give them a quick rinse under cold water to remove any excess syrup, then let them drain in a colander for 5 minutes.

While they drain, drain and halve the 1 jar Maraschino Cherries. I like to pat them dry with a paper towel to prevent excess liquid from watering down the dressing. This prep ensures every bite has the perfect balance of fruit and creaminess.

Step 2: Toast the Coconut and Pecans

Spread the 1 cup Sweetened Shredded Coconut and 0.5 cup Chopped Pecans on a baking sheet. Toast them in a 350°F oven for 5-7 minutes, stirring halfway, until the coconut is lightly golden and the pecans are fragrant.

Watch them closely—they can go from perfect to burnt in seconds. Once toasted, let them cool completely. This step brings out their natural oils and adds a satisfying crunch to the salad.

Step 3: Whisk the Creamy Dressing

In a large bowl, whisk together the 2 cups Plain Greek Yogurt, 0.5 cup Sour Cream, 2 tbsp Granulated Sugar, 2 tbsp Fresh Lemon Juice, and 1 tsp Vanilla Extract until smooth. I use full-fat Greek yogurt for the creamiest texture.

The lemon juice brightens the flavors, while the vanilla adds warmth. Taste and adjust sweetness if needed—the sugar can be increased slightly, but I find 2 tablespoons perfect for balancing the natural sweetness of the fruit.

Step 4: Fold Everything Together

Add the drained fruits, toasted coconut, toasted pecans, and 2 cups Miniature Marshmallows to the bowl with the dressing. Gently fold everything together with a spatula until evenly coated.

Here’s the thing—I add the marshmallows last so they stay fluffy and don’t absorb too much moisture. The key is to combine everything just until mixed; over-stirring can make the salad runny.

Cover and refrigerate for at least 1 hour to let the flavors meld. This chilling time is non-negotiable—it softens the marshmallows slightly and allows the dressing to thicken.

Dietary Considerations for This Recipe

Lower Sugar Option

To reduce sugar, I swap the sweetened coconut for unsweetened shredded coconut and use sugar-free marshmallows. You can also cut the granulated sugar in half or replace it with 1-2 tbsp monk fruit sweetener.

Dairy-Free Adaptation

For a dairy-free version, I use coconut yogurt (like So Delicious brand) instead of Greek yogurt. Skip the sour cream or use a dairy-free alternative. The texture remains creamy, though the flavor will have a subtle coconut note.

Nut-Free Version

Simply omit the pecans or replace them with sunflower seeds or pumpkin seeds. Toast them the same way for that satisfying crunch. This keeps the dish safe for nut allergies without sacrificing texture. 💡

Vegan Variation

Combine dairy-free yogurt with vegan marshmallows (like Dandies brand) and ensure your maraschino cherries are free of animal-derived ingredients. The result is just as colorful and festive.

Gluten-Free Note

This dish is naturally gluten-free, but always check your marshmallow and coconut brands for cross-contamination warnings. I’ve never had issues with Jet-Puffed marshmallows or Baker’s coconut. 🥗

Protein Boost

For added protein, I sometimes fold in ½ cup vanilla protein powder with the dressing. This works especially well if serving as a post-workout snack. Adjust the lemon juice to balance any extra sweetness from the protein powder.

Frequently Asked Questions