ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube


Yield 4 Servings


  • 1/2 cup sweetened shredded coconut (2 oz.)
  • 4 navel oranges
  • 2 (12 oz.) grapefruits
  • 1 cup green or red seedless grapes, halved (6 oz.)
  • 2 tablespoons sugar
  • 1 cup miniature marshmallows (2 oz.)
  • 4 maraschino cherries
  • Butter cookies or pound cake, optional

Nutrition Information

  • calories 250
  • fat 3 g
  • satfat 3 g
  • protein 3 g
  • carbohydrate 51 g
  • fiber 5 g
  • cholesterol 0 mg
  • sodium 32 mg

How to Make It

  1. Preheat oven to 350°F. Spread coconut on a large baking sheet. Toast, stirring occasionally, until light brown, 8 to 10 minutes. Let cool. Put 4 dessert bowls in refrigerator to chill.

  2. Peel oranges and grapefruit, removing white pith. Working over a bowl to catch juices, cut segments from membrane. Put fruit in same bowl. (For instructions to slice perfect citrus segments, see Tip Strip, left.)

  3. Just before serving, stir cooled coconut, grapes, sugar (adjust amount to taste) and marshmallows into bowl with oranges and grapefruits. Stir gently to avoid breaking up citrus segments.

  4. Spoon ambrosia into chilled bowls and top each with a cherry. Serve ambrosia with butter cookies or slices of pound cake, if desired.