Ambrosia: light dessert with yogurt, fruit, and coconut

This dessert lives up to its name and you’ll love it.  I made it for our Easter celebration and it received many compliments. The pine apple shown on top of the coconut is …an accident. It should really have been folded in but in the craziness of  the preparations I forgot to add it when I was mixing the fruit with the yogurt and chantilly so I just added it on top 🙂 Nobody knew… Credits go to “183 Fresh Ideas” (translated from Greek) by Kristia Mavroeidi.



  • 1 cup Greek style yogurt
  • 1 cup chantilly (1 cup heavy cream, 4 tablespoons confectioner’s sugar)
  • lemon zest (from one lemon)
  • 2 1/2 cups pine apple
  • 2 cups orange or mandarin in pieces
  • 1 cup seedless grapes
  • 2 bananas, sliced
  • 1 cup coconut
How to make: Combine the yogurt with the chantilly and lemon zest and keep in the refrigerator. In a big serving ball combine the pine apple with the grapes and orange bits. When you are ready to serve, add the sliced bananas, mix all the fruit with the yogurt and chantilly and cover with a layer of coconut.
How to make chantilly: Beat a cup of very cold heavy cream. When it starts thickening add 4 tablespoons (or less confectioner’s sugar). You may add some vanilla extract.
Update January 26th, 2014
We have a couple of coconut shells at home that we saved from ice-cream we bought served in coconuts. Here’s our wonderful ambrosia, topped with coconut and served in a coconut!
Ambrosia in coconut shell

Ambrosia in coconut shell

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