Tropical Paradise Fruit Salad with Citrus Whip
Tropical Paradise Fruit Salad with Citrus Whip transports your taste buds to a tropical oasis with its vibrant mix of pineapple, mandarin oranges, and shredded coconut, all enveloped in a luscious citrus dressing. Perfect for summer barbecues or festive gatherings, this refreshing salad is free from eggs and is a delightful addition to any meal.
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Recipe Collection: Salads
Overview
This Tropical Coconut Ambrosia Salad is a cherished family recipe, perfect for holiday gatherings or any time you crave a light, fruity dessert. With a creamy citrus dressing and a blend of tropical fruits, this salad is a refreshing treat that has delighted generations.
Diet Type
Vegetarian
Allergies
Eggs, Coconut
Cuisine
American
Serving Size: 16
Cooking Time: 30 minutes
Ingredients
- 8 Ounces (oz) uncooked orzo pasta
- 0.75 Cups white sugar
- 2 Large eggs, whisked
- 2 Tablespoons (tbsp) all-purpose flour, sifted
- 0.5 Teaspoons (tsp) salt
- 2 8 Ounces (oz) cans pineapple chunks, drained
- 1 11 Ounces (oz) can mandarin orange segments, drained
- 1 Cup shredded coconut
- 4 Cups frozen whipped topping, thawed
Steps
- Bring a large pot of lightly salted water to a boil. Add the orzo pasta and cook until al dente, about 5 to 7 minutes. Drain, transfer to a large bowl, and allow to cool.
- In a saucepan, whisk together the sugar, whisked eggs, flour, salt, and reserved pineapple juice until smooth. Cook over medium heat, stirring constantly, until the mixture thickens.
- Pour the thickened mixture over the cooled pasta and toss to coat evenly. Cover and refrigerate overnight, or for at least 8 hours.
- Before serving, stir in the pineapple chunks and mandarin oranges into the pasta mixture. Mix in the shredded coconut if desired.
- Gently fold in the thawed whipped topping until the salad is evenly blended. Chill until ready to serve.
Timer
Enjoy this delightful and refreshing salad as a sweet end to any meal!
