Best 4 Tropical Ambrosia Trifle Bowl Recipes
Are you looking for a tropical twist to your classic ambrosia salad? Look no further than this delightful tropical ambrosia trifle bowl recipe! Bursting with layers of juicy pineapple, creamy coconut, and refreshing mandarin orange, this trifle is a feast for the senses. With its vibrant colors and tropical flavors, this trifle is sure to be the star of your next gathering. So gather your ingredients and get ready to create a tropical paradise in a bowl!
Check out the recipes below so you can choose the best recipe for yourself!
AMBROSIA DESSERT BOWL
I'm happy to share this wonderful recipe that uses fresh oranges. I've had it a long time. As a volunteer wildlife rehabilitator, I'm especially busy this time of year. It's nice to treat myself to a light, refreshing dessert. #151; Donna Morris, Weirsdale, Florida
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- Place marshmallows and 1/4 cup cream in the top of a double boiler; heat over boiling water until the marshmallows are melted and mixture is smooth. Cool completely. , Meanwhile, whip the remaining cream until thickened. Add sugar. Fold into marshmallow mixture. Fold in extracts, pineapple and coconut. , Place half of pound cake cubes in a 2-1/2 to 3-qt. clear glass bowl. Top with half of the orange sections and half of the cream mixture. Repeat layers. Sprinkle with almonds. Chill until serving.
Nutrition Facts : Calories 406 calories, Fat 23g fat (14g saturated fat), Cholesterol 91mg cholesterol, Sodium 134mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 3g fiber), Protein 4g protein.
TROPICAL TRIFLE
For an easy dessert that serves a crowd, you can't go wrong with trifle. Mix it up with the variation below and enjoy it your way.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h35m
Yield 10
Number Of Ingredients 10
Steps:
- In medium bowl, beat milk and pudding mix with wire whisk 2 minutes. Stir in orange peel. Let stand 5 minutes.
- In 3 1/2-quart trifle bowl, place half of cake cubes. Drizzle with 1 tablespoon of the liqueur. Spoon 1 cup of the pudding over cake. Layer with pineapple, kiwifruit and remaining cake cubes. Drizzle with remaining 1 tablespoon liqueur. Spoon remaining pudding over cake. Layer with mango and strawberries. Cover; refrigerate at least 4 hours.
- Sprinkle coconut in ungreased heavy skillet. Cook over medium-low heat 6 to 10 minutes, stirring frequently until browning begins, then stirring constantly until light brown. Cool completely; cover and set aside.
- Just before serving, sprinkle trifle with toasted coconut. Spoon down to bottom of dish to scoop out servings.
Nutrition Facts : Calories 270, Carbohydrate 56 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving (1 Cup), Sodium 510 mg, Sugar 45 g, TransFat 0 g
PINEAPPLE-MANGO AMBROSIA TRIFLE
Steps:
- 1. In a medium saucepan, bring Farmer's Pick 100% Juice Mango and pineapple chunks to a boil. Boil until most of the liquid has evaporated, about 10 minutes. Cool to room temperature. 2. In a large bowl, whisk the cream until soft peaks form. Add the sour cream and sugar and whisk until medium peaks form. 3. Divide half of the cake cubes among 12 small jars. Top with half of the pineapple mixture, cream mixture, and coconut. Repeat the layering once and serve immediately. The trifles can be assembled and refrigerated overnight, then topped with the final coconut layer just before serving.
PINEAPPLE ORANGE TRIFLE
Guests are pleasantly surprised to see this lovely trifle on my holiday table. Coconut, pineapple and mandarin oranges lend a tropical taste to every spoonful. -Renee Schwebach, Dumont, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Drain pineapple, reserving 2/3 cup juice; set pineapple aside. In a large bowl, whisk the milk, pineapple juice and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk in sour cream; fold in oranges and pineapple., Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the pudding mixture. Repeat layers twice. Cover and refrigerate for 3 hours. Combine whipped topping and extract; spread over the top. Sprinkle with coconut.
Nutrition Facts : Calories 269 calories, Fat 9g fat (7g saturated fat), Cholesterol 16mg cholesterol, Sodium 404mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Prepare the Ingredients: Before you start, make sure you have all the necessary ingredients and equipment ready.
- Chill the Ingredients: Chilling the fruits and pudding before assembling the trifle helps keep it cold and refreshing.
- Use Fresh Fruits: Fresh, ripe fruits give the trifle the best flavor. If using canned fruits, drain them well and rinse them with cold water.
- Layer the Trifle Carefully: When layering the trifle, start with a layer of fruit, then a layer of pudding, and so on. This helps prevent the layers from mixing together too much.
- Refrigerate the Trifle: After assembling the trifle, refrigerate it for at least 2 hours, or overnight, to allow the flavors to meld together.
- Garnish with Whipped Cream: Just before serving, garnish the trifle with whipped cream. You can also add a sprinkle of nuts, chocolate shavings, or fresh berries.
Conclusion:
This tropical ambrosia trifle bowl is a delicious and easy-to-make dessert that is perfect for any occasion. With its layers of fresh fruits, creamy pudding, and whipped cream, this trifle is sure to be a crowd-pleaser. So next time you're looking for a special dessert, give this tropical ambrosia trifle bowl a try. You won't be disappointed.
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