Ambrosia with Maple Whipped Cream, Mixed Fruit and Coconut

A traditional Fruit Ambrosia with a Maple Twist. This Fruit Ambrosia with Maple Whipped Cream is a versatile dish that makes a delicious dessert, can be used as a fresh side dish with dinner, or paired with almost any breakfast. Plus, my kids love it and call it “Ice Cream”. So, it is an awesome way to get your picky eaters to enjoy some fruit and healthy fats from the coconut.

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Maple Whipped Cream

1. Whip 1 cup of heavy whipping cream.

2. Add 1/4 cup of Raw Sugar and 1/4 cup of Maple Syrup. Since I hate doing any extra dishes, I just use a 1/2 cup measuring cup and combine the two ingredients. Mix well.

3. Add 1 cup of Coconut Chips and mix well.

Mixed Fruit Ambrosia

4. Add all the fruit to a large bowel and gently combine. If you are using defrosted frozen fruit, there will be a lot of extra liquid. Drain off as much of this as you want to. I do not drain mine, because my kids think that the added liquid makes the Ambrosia taste like Ice Cream.

5. Add the whipped cream mixture to the bowel of fruit and gently combine.

6. Serve immediately, or cover and keep in the fridge (the fridge will bring out more of the moisture from the fruit).

The Final Product: Fruit Ambrosia with Maple Whipped Cream

How to Customize Your Fruit Ambrosia and Maple Whipped Cream

This recipe is incredibly forgiving and can be customized in so many way. I think this is another reason I use it so much. It can easily be adapted to whatever you have on hand.

Fruit Ambrosia:

Almost any fruit can be used in this recipe.

During the winter months, I tend to use frozen fruit because that it what I have stored. I usually dump the frozen fruit into a large metal bowel and put it on a trivet on our Woodstove to defrost.

During the summer, I love to use fruit picked fresh from our farm (including yummy wild apples and blackberries). In a pinch, you could even use canned fruit and just drain off the juice.

Here are some of my favorite fruit combinations:

• Apples and Grapes
• Mixed Berry: Blueberries, Raspberries, Blackberries, and Strawberries
• Pineapple and Grapes
• Strawberry and Kiwi
• Blueberries, Clementines, and Grapes
• Blackberry and Peach

Coconut:

I love coconut, and so does my family. It adds great texture and a “filling” quality that this dish would otherwise lack. Plus, I love the health benefits of adding some healthy fats. But, if your family does not appreciate Coconut in the same way, then you can definitely leave it out. And, you could use slivered almonds or something similar to add texture back in.

Coconut Chips have been my favorite for this recipe, but shredded Coconut works just as well.

If you end up using sweetened coconut, make sure you adjust the sugar content of the whipped cream accordingly.

Maple Whipped Cream:

I prefer to use fresh cream from one of our local farms. This ensures there are no additives or fillers. However, if you do not have access to fresh cream, then the heavy whipping cream from the grocery store will work just fine.

My original recipe calls for 1/4 cup each of raw sugar and maple syrup. But, there are a number of alternatives you can try as well.

• 1/8 cup each of Raw Sugar and Maple Syrup for a low-sugar option. This is my favorite option if I am planning on feeding it to my toddler, or if I am eating this while pregnant.
• 1/3 – 1/2 cup of Sugar. This makes the Ambrosia less juicy, but it loses the delicious hint of Maple.
• 1/3 – 1/2 cup of Swerve for a sugar-free alternative. Swerve is an all-natural sugar replacement. Personally, I cannot tell the difference between using this and using regular sugar. Just be careful if you have a sensitive stomach, because the Erythritol can does give some people a mild belly ache.
• 1/4 cup of Raw Sugar and 1/4 cup of Honey. Remember not to use this option if you are feeding this to an infant under 1 year of age.
• For an even healthier version, mix the frozen fruit with 2 cups of Greek Yogurt sweetened with 1/2 cup of Maple Syrup or Honey instead of the whipped cream.

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KitchenAid Hand Mixer

I love that you can buy this mixer in almost any color. That way, you can match it to either your decor colors, other kitchen appliances, or even match it to your dishes. I have used mine for almost 10 years, and it is still going strong.

Cuisinart Stainless Steel Mixing Bowls with Lids

It is always a good idea to have a variety of sizes for different uses. For example, I use the small ones for mixing sauces and the medium ones for small batches of batter or even as serving dishes. The large ones work great for big batches of almost anything: salads, prepping fruit for jam, or stringing beans from the garden.

Vintage Soda Glasses

Unfortunately, these are not the same glasses shown in this post. I found mine at a thrift store. But, these are very similar.

Cuisinart Stainless Steel Measuring Cups

I prefer stainless steel measuring cups over plastic for a few reasons. They are more esthetically appealing, easier to clean, and sturdier. I have gone through quite a number of plastic measuring cups over the years because the handle broke off while scooping with them.

Swerve Granular Sweetener

See above for additional thoughts on using Swerve.

Organic Coconut Chips

Do not be afraid of buying Coconut Chips in bulk if you have a co-op or bulk food store in your area. They come in very handy for other recipes: granola, trail mix, and they can be added to almost any baked good or dessert.