Festive Holiday Ambrosia Salad with Orzo and Coconut
A nostalgic, three-generation family favorite. This Holiday Ambrosia Salad features a unique orzo pasta base coated in a homemade pineapple custard, folded with mandarin oranges and coconut.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 8 hrs 30 mins
- Yield: 16 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
8 ounces uncooked orzo pasta
3/4 cup white sugar
2 large eggs, beaten
2 tablespoons all-purpose flour
1/2 teaspoon salt
2 (8 ounce) cans pineapple chunks, drained (juice reserved)
1 (11 ounce) can mandarin orange segments, drained
1 cup shredded coconut
4 cups frozen whipped topping, thawed
Instructions
1. Bring a large pot of lightly salted water to a boil. Add orzo and cook until al dente, 5 to 7 minutes. Drain, transfer to a large bowl, and cool completely.
2. Whisk sugar, eggs, flour, salt, and reserved pineapple juice in a saucepan until smooth.
3. Cook and stir over medium heat until the mixture thickens into a custard. Pour over the cooled pasta and toss to coat evenly.
4. Cover and refrigerate for at least 8 hours or overnight.
5. Stir the drained pineapple chunks, mandarin oranges, and shredded coconut into the chilled orzo mixture.
6. Gently fold in the thawed whipped topping until evenly blended.
7. Keep chilled until ready to serve.
Notes
Make sure the orzo is completely cool before adding the custard.
Always drain the fruit thoroughly to prevent the salad from becoming watery.
Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 205
- Sugar: 22g
- Sodium: 115mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 23mg
Find it online: https://www.flavourrecipe.com/holiday-ambrosia-salad/