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This single serving ambrosia is a creamy fruit salad made with pineapple, mandarin oranges, cherries, marshmallows, coconut, pecans, and Greek yogurt. It’s sweet, refreshing, and easy to make.
Why You’ll Love This Recipe
- Quick & Easy: Takes just minutes to make with no cooking required.
- Customizable: Use canned or fresh fruit and add your favorite fruits or nuts.
- Easily Scaled: Makes one generous serving—double the ingredients for more.
- Classic Flavor: A sweet, creamy salad with nostalgic charm that’s always a hit.
I’ve always had a soft spot for ambrosia—it’s one of those timeless desserts that brings back memories of family gatherings and holiday dinners. This single serving version keeps all the charm of the classic Southern favorite but with a lighter twist. I use creamy Greek yogurt instead of whipped cream and add chopped pecans for a little crunch. The pineapple, mandarin oranges, and maraschino cherries bring bright flavor, and of course, it wouldn’t be ambrosia without the marshmallows. It’s simple, sweet, and just the right size when you want something nostalgic and refreshing without making a big batch.
Looking for more single serving salads? Try our Sicilian Orange Salad, small bat Macaroni Salad, small Broccoli Salad, or sweet small batch Pineapple Lime Jello Salad.
Ingredients
If you have any ingredients leftover from this easy ambrosia salad recipe, check out our Leftover Ingredients Recipe Finder.
If you grew up with ambrosia, your family likely had their own version. Here are the ingredients I use in mine:
- Fruit: I use canned pineapple tidbits and mandarin oranges for convenience. Feel free to add fresh grapes, chopped apples, or peaches. If using canned fruit, be sure to drain it well.
- Maraschino Cherries: Four cherries, sliced in halves or thirds, give just the right amount of cherry flavor in every bite. Remove the stems first.
- Marshmallows: Mini marshmallows are essential. Use white or multi-colored ones. Leftovers are great in a single serve S’mores Dip or small batch Rice Krispie Treats.
- Coconut: Shredded coconut adds flavor and texture. I use sweetened, but unsweetened is fine too. Extra coconut works well in our small batch Coconut Cream Pie.
- Pecans: Chopped pecans or walnuts add crunch and help balance the sweetness.
- Yogurt: Vanilla Greek yogurt gives the salad a creamy, tangy base. Sour cream, plain Greek yogurt, or small batch whipped cream also work, each with a slightly different flavor.
Recipe Variations
Want to change things up? Try one of these easy variations:
- Tropical Ambrosia: Replace some of the classic fruits with mango, papaya, or kiwi. Top with toasted coconut for an island-inspired flavor.
- Ambrosia Parfait: Layer ambrosia with small batch granola or crushed butter cookies in a small glass for a simple, elevated dessert.
- Boozy Ambrosia: Add a splash of coconut rum or fruit-flavored liqueur for a fun, grown-up version.
How To Make Ambrosia
These photos and instructions are here to help you visualize how to make a single serve ambrosia salad. See the recipe box below for ingredient amounts and full recipe instructions.
- In a medium bowl, combine the pineapple, oranges, coconut, cherries, marshmallows, and pecans. Stir to mix.
- Add the yogurt and gently fold it in until fully combined.
- Cover and refrigerate for at least 1 hour or overnight for the best flavor.
Expert Tips
- Drain the Fruit: Be sure to drain the pineapple and mandarin oranges well to prevent the salad from becoming watery.
- Mix Gently: Mandarin oranges are delicate—stir slowly to keep them from breaking apart.
- Chill First: Refrigerate for at least 1 hour before serving to let the flavors come together.
- No Nuts? No Problem: You can leave out the nuts if you prefer—the salad will still taste great.
Serving Suggestions
This ambrosia salad pairs well with a variety of savory dishes. Here are a few ideas:
- Serve with a Ham Steak for a sweet and salty contrast.
- Enjoy alongside Chicken Cordon Bleu or Pork Tenderloin for a balanced meal.
- Add it to a light brunch with a Crustless Spinach Quiche.
- Or simply enjoy it on its own.
Frequently Asked Questions
Yes, you can make it up to a day in advance. Keep it covered in the refrigerator.
Store any leftovers in the fridge and enjoy within 1-2 days for the best texture.
Yes, whipped cream works well in this recipe. I use Greek yogurt for a lighter texture, but you can substitute it with whipped cream if you prefer a more traditional version.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this ambrosia recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch ambrosia salad recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Ambrosia For One
Equipment
Ingredients
- ¼ cup canned pineapple tidbits -drained
- ¼ cup canned mandarin oranges -drained
- ¼ cup sweetened shredded coconut
- 4 maraschino cherries -sliced
- ¼ cup mini marshmallows (about 25 mini marshmallows)
- 2 tablespoons chopped pecans
- ⅓ cup vanilla Greek yogurt (3 ounces)
Instructions
- In a medium bowl, combine the pineapple, oranges, coconut, cherries, marshmallows, and pecans. Stir to mix.
- Add the yogurt and gently fold it in until fully combined.
- Cover and refrigerate for at least 1 hour or overnight for the best flavor.
Notes
- Drain the Fruit: Be sure to drain the pineapple and mandarin oranges well to prevent the salad from becoming watery.
- Mix Gently: Mandarin oranges are delicate—stir slowly to keep them from breaking apart.
- Chill First: Refrigerate for at least 1 hour before serving to let the flavors come together.
- No Nuts? No Problem: You can leave out the nuts if you prefer—the salad will still taste great.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This brought back memories of when my Mom first introduced this dish to our family. We would enjoy it for special occasions. I’m elated to make this on a small scale. The Greek yogurt is a nice touch. I don’t think my adult palate would care much for the sweeter traditional version.
One commenter said she use toasted coconut flavored yogurt. I loved the idea, so I added a little toasted coconut flavoring. It elevated a wonderful recipe to something amazing. Next time I will toast the coconut for a more complex flavor profile.
Thanks for another winner Joanie!
Thank you so much for sharing your experience! I’m thrilled to hear that the recipe brought back such fond memories for you. The addition of toasted coconut flavoring sounds delicious, and toasting the coconut next time will definitely add a lovely complexity. I’m so glad you enjoyed the recipe—thanks for your kind words!
I make this often, and it is the perfect amount for my husband and myself. I use individual serving cups of the pineapple and oranges, as well as Great Value Light Greek Toasted Coconut Vanilla Non-fat Yogurt (80 calories per 5.3 oz. serving), and it is delicious. My husband, who ‘has and would never eat yogurt’ eats this without hesitation, and doesn’t know the difference!! lol
We are empty nesters, so I enjoy making your recipes in a scaled down version to reduce waste and endless leftovers.
Delicious! I used frozen pineapple and a fresh mandarin orange, and sour cream instead of the yogurt. One recipe was the perfect amount for my husband me. I served with ham and scalloped potatoes (also from this site), sans cheese.
Love your recipes Joanie!
Can’t wait to try this. Sometimes I buy the individual fruit cups & they will be perfect for this.
Great idea!
Can regular yogurt be used in place of Greek yogurt?
Yes, although I prefer the thicker consistency of Greek yogurt in this recipe.
Great recipe.
Thank you!!