Summer Ambrosia Cups

summer-ambrosia-cups
Photo by Roland Bello
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  • Serves 12
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 100 calories
    • Fat 3 g (2 g saturated fat)
    • Cholesterol 0 mg
    • Sodium 10 mg
    • Protein 1 g
    • Carbohydrate 19 g
    • Sugar 17 g
    • Fiber 2 g
    • Iron 0 mg
    • Calcium 5 mg

Combine the peaches, nectarines, and apricots in a large bowl.

Mix the coconut cream and orange juice in a medium bowl and pour over the fruit. Cover with plastic wrap and refrigerate for 1 hour.

Meanwhile, toast the coconut flakes in a medium skillet over medium heat, tossing, until golden brown, about 6 minutes. Transfer to a bowl to cool completely.

Ingredients

  1. Check 3 peaches, pitted and thinly sliced
  2. Check 3 nectarines, pitted and thinly sliced
  3. Check 3 apricots, pitted and thinly sliced
  4. Check 3/4 cup sweetened coconut cream
  5. Check 2 tablespoons fresh orange juice
  6. Check 1/2 cup unsweetened coconut flakes
  7. Check 1 cup cherries, halved and pitted
  8. Check Honey, for serving

Directions

  1. Combine the peaches, nectarines, and apricots in a large bowl.
  2. Mix the coconut cream and orange juice in a medium bowl and pour over the fruit. Cover with plastic wrap and refrigerate for 1 hour.
  3. Meanwhile, toast the coconut flakes in a medium skillet over medium heat, tossing, until golden brown, about 6 minutes. Transfer to a bowl to cool completely.
  4. To serve, let guests spoon the fruit and coconut cream mixture into cups and top it with the toasted coconut, cherries, and honey.

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