Coconut Cream Ambrosia Salad
1 30 oz can fruit cocktail
1 20oz can crushed pineapple or pineapple chunks
1 14fl oz. coconut cream (not milk)
1 cup powdered sugar
2 cups miniature marshmallows
1 cup sweetened coconut flakes toasted
5 maraschino cherries halved
Drain fruit cocktail and crushed pineapple
Mix powdered sugar and coconut cream with whisk, make it nice and fluffy.
Toast coconut flakes in toaster oven or regular oven at 400° until lightly browned, about 5 minutes. Be careful to not over toast it. Trust me on this.
Add drained fruit cocktail and pineapple to coconut cream mixture.
Gently mix with spatula.
Add miniature marshmallows, mix well.
Refrigerate overnight, scoop into individual bowls.
Add toasted coconut flakes.
Add maraschino cherries.
Serve and enjoy.