Taste autumn with this healthy ambrosia salad that doesn’t have any heavy cream or cool whip. You can also chop the apples ahead of time without turning brown making it potluck friendly.
You can use any fruit your heart desires with this coconut fruit salad. This autumn version is made with apples, persimmons, and walnuts.
This refreshing side dish can be served with or after a meal of pork tonkatsu, corned beef fried rice, or vegan mapo tofu with caramelized mushrooms.
The Secret Ingredient: Coconut Cream
Instead of using dairy products such as heavy cream, yogurt, or cool whip, this recipe uses coconut cream.
Coconut cream is different from coconut milk. It has a higher percentage of fat making it thick and creamy.
Sold in cans alongside coconut milk, just look for the “cream” distinction on the label.
It looks just like yogurt or whipped cream, but coconut cream is vegan and easy to use straight from the can.
What is Ambrosia?
Ambrosia is said to be food of the gods brought to the Greek gods by doves to bestow immortality.
In America, ambrosia is known as a fruit salad clothed in whipped cream, sour cream, mayonnaise or cream cheese.
Popularized in the South in the late 1800s, ambrosia continues to be a staple, go to dish for buffets, picnics, and holiday meals.
The original Ambrosia salad recipe
According to early recipes in the late 1800s, the original ambrosia recipe usually contained three key ingredients:
- Orange segments
- Coconut flakes
- Sugar.
This autumnal, Asian version uses:
- Persimmons (as the orange component)
- Coconut cream (instead of coconut flakes)
- Agave instead of sugar.
Apples and walnuts are also added for additional crunch and nutty goodness.
This Asian version is inspired by the one served at a fall harvest festival at the Daly City Farmer’s Market in California.
It is also reminiscent though of the Japanese and Korean savory apples salad that are coated with mayonnaise. This version, however, is just a bit sweeter.
This easy coconut fruit salad that can be made ahead of time without having to add citric acid to keep the apples from turning brown.
Apples that don’t brown
Because the apples are coated in coconut cream, you can make this ahead of time, and they won’t turn brown. Store up to two days in the fridge.
This could also be packed into lunch boxes ahead of time for a crunchy little snack.
To peel or not to peel?
In order to make this ambrosia salad really healthy, you would leave the skin on apples and persimmons.
Vegetable skins have most of the fiber, vitamins, and antioxidants.
You can leave the skin on, but I opt to peel the persimmon since I find it just a bit too tough.
How to Make Coconut Fruit Salad
Step 1: Toast Walnuts
Spread walnuts on a sheet pan. Toast in a 350 degree oven for or 5-7 minutes.
Step 2: Chop Fruit
Peel persimmons and apples if you wish. Chop into bite size pieces of your choice.
Step 3: Mix
Mix the persimmons and apples with coconut cream and agave, if sweetener is desired.
Don’t you just love a recipe where everything just gets mixed in a bowl?
Step 4: Serve
Serve immediately or store in the fridge for up to 2 days.
The coconut cream will harden in the fridge, so let it sit at room temperature for 10-15 minutes to soften.
Expert Tips
- Use any combination of fruit and nuts you like.
- Coconut milk does not work as well. Use coconut cream.
- This salad is best served immediately but can be made up to 2 days ahead of time. The apples will slowly brown the longer they sit.
- If you refrigerate this ahead of time, the coconut cream will turn hard. You need to let it sit at room temperature for 10-15 minutes and mix thoroughly to freshen it up.
- If the apples and persimmons are sweet enough, this really does not need any additional sweetness. However, a natural sweetener such as honey or agave would be recommended.
- Because this does not contain dairy, it can sit at room temperature for few hours making it quite convenient for a potluck or holiday gathering.
Other Coconut Cream Recipes
As we know, once you’ve opened that can of coconut cream, it must be used fairly quickly, probably within a week. Here are other recipes that use coconut cream:
Thai Black Rice Pudding – the Superfood You’re not eating
Thai Winged Bean Salad – with Coco-nutty Dressing
Coconut Fruit Salad (Vegan Asian Ambrosia)
Ingredients
- 1 c apples chopped into bite size pieces
- 1 c persimmons chopped into bite size pieces
- 1/4 c coconut cream
- 1/4 c walnuts toasted
Optional
- 1 Tb agave or honey or other sweetener for extra sweetness
Instructions
- Toss all ingredients together. Reserve some walnuts to garnish on top.
Notes
- Use any combination of fruit and nuts you like.
- Coconut milk does not work as well. Use coconut cream.
- This salad is best served immediately but can be made up to 2 days ahead of time. The apples will slowly brown the longer they sit.
- If you refrigerate this ahead of time, the coconut cream will turn hard. You need to let it sit at room temperature for 10-15 minutes and mix thoroughly to freshen it up.
- If the apples and persimmons are sweet enough, this really does not need any additional sweetness. However, a natural sweetener such as honey or agave would be recommended.
- Because this does not contain dairy, it can sit at room temperature for few hours making it quite convenient for a potluck or holiday gathering.
Nutrition
Do you love the coconut and fruit together forever? Please spread the Asian ♥ and share!
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