Southern Ambrosia with Coconut, Marshmallows and Whipped Cream

What you need

• 1 can (15 oz) mandarin orange segments, in juice
• 1 can (8 oz) pineapple tidbits, in juice
• 80 g (1 cup) sweetened shredded coconut
• 50 g (1 cup) mini marshmallows
• 12 maraschino cherries, stemless
• 60 g (1/2 cup) pecans, chopped, optional
• 240 ml (1 cup) heavy cream, cold
• 120 ml (1/2 cup) sour cream
• 1/2 tsp vanilla extract

Method

Restated from the original video

1. 1

   Tip the mandarin orange segments and the pineapple tidbits into a sieve. Drain for 10 min, then blot gently with paper towels. Extra juice makes the dressing watery.

2. 2

   Cut the cherries in half and blot them dry. Roughly chop the pecans.

3. 3

   Whip the heavy cream with the vanilla extract to soft peaks, 2-3 min with an electric mixer.

4. 4

   Fold the sour cream into the whipped cream.

5. 5

   Add the orange segments, pineapple, coconut, marshmallows, cherries and most of the pecans. Fold gently so the segments stay whole.

6. 6

   Cover and chill for at least 4 hours, or overnight, until the marshmallows soften and the dressing turns creamy.

7. 7

   Stir once, scatter the remaining pecans on top and serve cold. Keeps up to 2 days in the fridge.

Imported from diethood.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.