Name: Light & Fluffy Ambrosia with Greek Yogurt
Prep time: 15 min
Total time: 2 h 15 min
Yield: 10
Cuisine: American
Ingredients: 2 cups (about 500g) vanilla Greek yogurt (full-fat or 2% for best creaminess); 1 (20 oz / 567g) can pineapple tidbits or crushed pineapple in juice, well drained; 1 (15 oz / 425g) can mandarin oranges in juice, well drained; 1 cup sweetened shredded coconut (plus extra for garnish if desired); 1 ½ cups mini marshmallows; ½ cup maraschino cherries, drained and halved (plus a few whole for topping); Optional: 1 tsp vanilla extract and 1–2 tbsp honey if using plain yogurt

This Light & Fluffy Ambrosia with Greek Yogurt is a refreshing twist on the classic Southern fruit salad. Juicy pineapple, sweet mandarin oranges, fluffy mini marshmallows, and toasted coconut are gently folded into creamy vanilla Greek yogurt for a lighter, tangier version that feels like a cloud of tropical delight. Perfect for potlucks, holidays, or anytime you crave something sweet yet refreshing.

Why You’ll Love This recipe

You’ll fall in love with this recipe because it delivers all the nostalgic charm of traditional ambrosia salad while making it feel modern and guilt-free. The Greek yogurt replaces heavier whipped toppings or sour cream, giving you a bright, tangy creaminess that balances the sweetness of the fruit and marshmallows beautifully.

Every bite is light, airy, and full of juicy pops of pineapple and orange, with chewy coconut and soft marshmallow clouds that melt in your mouth. It comes together in just minutes with no cooking required, making it ideal for busy days or last-minute gatherings.

Kids and adults alike devour it, and it looks gorgeous in a clear bowl—bringing smiles and compliments every time. Plus, it’s endlessly customizable, so you can make it your own family favorite while keeping it healthier and more protein-packed than the old-school versions.

Yield: 10 servings

Light & Fluffy Ambrosia with Greek Yogurt

Light, creamy Greek yogurt ambrosia salad packed with juicy fruit, fluffy marshmallows, and coconut—easy, refreshing, and crowd-pleasing!

Prep Time 15 minutes

Additional Time 2 hours

Total Time 2 hours 15 minutes

Ingredients

2 cups (about 500g) vanilla Greek yogurt (full-fat or 2% for best creaminess)
1 (20 oz / 567g) can pineapple tidbits or crushed pineapple in juice, well drained
1 (15 oz / 425g) can mandarin oranges in juice, well drained
1 cup sweetened shredded coconut (plus extra for garnish if desired)
1 ½ cups mini marshmallows
½ cup maraschino cherries, drained and halved (plus a few whole for topping)
Optional: 1 tsp vanilla extract and 1–2 tbsp honey if using plain yogurt

Instructions

Start by gathering all your beautiful ingredients on the counter—this colorful collection is going to make something truly special!
Open the cans of pineapple and mandarin oranges. Drain them thoroughly in a colander, pressing gently with a spoon to remove as much liquid as possible—this keeps your ambrosia light and fluffy instead of soggy. Let them sit for a few minutes while you move on.
In a large, pretty mixing bowl, add the vanilla Greek yogurt. If you’re using plain yogurt, stir in the vanilla extract and honey now until it tastes perfectly balanced and lightly sweet.
Sprinkle in the shredded coconut and give the yogurt and coconut a gentle stir until they’re happily combined—this creates the dreamy base that holds everything together.
Add the well-drained pineapple tidbits and mandarin orange segments to the bowl. With a soft rubber spatula, fold them in carefully so the fruit stays in nice whole pieces and gets coated in that creamy yogurt.
Toss in the halved maraschino cherries (save a few whole ones for the top) and fold again with love—the pops of red will make your salad look festive and inviting.
Now for the magic: gently fold in the mini marshmallows. Don’t stir too hard—you want them to stay fluffy and evenly distributed like little clouds throughout the mixture.
Give everything one final gentle fold until the salad looks uniformly creamy and every bite will have a perfect mix of fruit, coconut, and marshmallow. Taste and add a touch more honey if you’d like it sweeter.
Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 2 hours (or overnight). This chilling time lets the flavors dance together and the marshmallows soften just enough while keeping their fluff.
When ready to serve, give it a light stir, spoon into a chilled serving bowl, and garnish with a few whole maraschino cherries and a sprinkle of extra coconut. Watch everyone’s eyes light up as they take that first refreshing bite!

Notes

This recipe is naturally no-bake and kid-friendly. For a prettier presentation, serve in individual dessert cups or layer it in a trifle bowl. Always use full-fat or 2% Greek yogurt for the creamiest texture—nonfat can turn out too tangy and thin.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 201Total Fat 7gSaturated Fat 7gUnsaturated Fat 0gCholesterol 1mgSodium 92mgCarbohydrates 29gFiber 4gSugar 24gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Always drain the canned fruit very well—press gently with a spoon or use a colander and let it sit for 10–15 minutes so your salad stays light and fluffy instead of watery.
For extra fluffiness, fold ingredients gently with a rubber spatula instead of stirring vigorously.
Chill the salad for at least 2 hours (or overnight) so the flavors meld and the marshmallows soften slightly while staying pillowy.
Toast the coconut lightly in a dry pan for deeper flavor if you have time—it adds a lovely nutty aroma.
Taste and adjust sweetness before adding marshmallows; some yogurts are sweeter than others.
Serve in a chilled glass bowl for the prettiest presentation.

Ingredients Notes

Full-fat or 2% vanilla Greek yogurt works best here because it provides rich creaminess and natural thickness without needing extra sweeteners. Plain Greek yogurt is fine too—just stir in a teaspoon of vanilla extract and a drizzle of honey if you like it sweeter.

Canned pineapple tidbits or crushed pineapple in juice (not syrup) bring bright tropical flavor and keep the dish lighter. Mandarin oranges in juice add sweet citrus segments that burst in your mouth.

Sweetened shredded coconut gives classic chewiness and aroma, while mini marshmallows create those signature fluffy pockets. A few maraschino cherries on top add a fun pop of color and retro charm, though they’re optional. Every ingredient plays a role in balancing tangy, sweet, juicy, and fluffy textures.

Variations and Substitutions

Make it your own with simple swaps! For a dairy-free version, use coconut yogurt or a plant-based Greek-style yogurt. Want it even lighter? Swap half the yogurt with whipped coconut cream or a bit of light Cool Whip.

Add fresh fruits like banana slices, halved grapes, diced strawberries, or blueberries for seasonal twists— just add them right before serving so they don’t release too much juice. For nutty crunch, fold in chopped toasted pecans or walnuts.

If you love extra coconut flavor, increase the amount or use toasted coconut flakes. Prefer less sweetness? Use unsweetened coconut and reduce or skip the marshmallows.

For a festive holiday touch, add a handful of colorful fruity marshmallows or a sprinkle of pomegranate seeds. You can even turn it into a parfait by layering it with granola in individual glasses.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad tastes even better the next day as flavors meld, but give it a gentle stir before serving because a little liquid may separate from the fruit. For best texture and fluffiness, enjoy within 48 hours. Do not freeze—this salad is meant to be served chilled and fresh.