Ambrosia is a dessert that captures the flavors of the tropics, combining juicy fruits, sweet coconut, and fluffy marshmallows in a light and satisfying dish. This recipe, which first appeared in The Miami Herald in 1963, reflects a moment when tropical-inspired desserts were making their way into American kitchens, particularly as brands like Baker’s Coconut and canned fruit companies began to market their products to home cooks. The recipe was part of a broader trend in the 1960s where convenience and exotic flavors met in simple, easy-to-make dishes that brought a taste of the world to the American table.
Join our Vintage Recipe Facebook Group to discuss and find “new” old recipes to enjoy.
Links to find other recipes:
Ambrosia
Food History
Ambrosia, which means “food of the gods” in Greek mythology, has been a beloved dessert in the Southern United States since the 19th century. Traditionally, ambrosia was a simple mix of oranges, grated coconut, and sugar. However, as the dish evolved, especially through the mid-20th century, more ingredients were added to create a more elaborate and indulgent dessert. The inclusion of ingredients like pineapple, marshmallows, and maraschino cherries in ambrosia recipes reflects the influence of post-World War II culinary trends, which saw an increase in the use of processed foods and convenience products.
The 1960s was a time when food manufacturers were heavily promoting their products through recipes that showcased how their items could simplify cooking while still delivering impressive results. Baker’s Coconut, one of the key ingredients in this Ambrosia recipe, was a staple in American households, known for its quality and convenience. Founded in 1780, Baker’s is one of the oldest producers of shredded coconut and chocolate in the United States. By the mid-20th century, Baker’s Coconut was synonymous with homemade desserts like cakes, pies, and, of course, ambrosia.
Ambrosia: Proof that salad can be sweet and fluffy, and ignore the existence of vegetables!
View all vintage Ambrosia Recipes!
Timeline
- 1780: Baker’s brand is founded, becoming one of the first producers of chocolate and later shredded coconut in the United States.
- Post-WWII: The popularity of processed foods and convenience products skyrockets, leading to more elaborate ambrosia recipes featuring canned fruits and marshmallows.
- 1963: This Ambrosia recipe is published in The Miami Herald, likely as part of a marketing campaign by Baker’s Coconut and other brands associated with the dish.
- 1970s: Ambrosia becomes a common dessert in potlucks and holiday meals across the United States, cementing its place in American culinary tradition.
Recipe Discussion
This version of Ambrosia highlights the convenience and simplicity that were hallmarks of mid-20th century American cooking. By using canned fruits, Baker’s shredded coconut, and marshmallows, the recipe offers a quick and easy way to create a dessert that feels both festive and indulgent. The combination of these ingredients creates a dish that’s sweet, creamy, and slightly tangy, with a mix of textures from the soft fruits and fluffy marshmallows to the chewy coconut.
The use of Baker’s Coconut in this recipe not only adds flavor but also reflects the brand’s long-standing association with American baking. Coconut was often marketed as an exotic ingredient that could elevate everyday dishes, and in ambrosia, it brings a tropical flair that pairs perfectly with the fruit.
One of the appealing aspects of ambrosia is its versatility. While this recipe likely calls for specific types of canned fruits like pineapple and mandarin oranges, home cooks can easily adapt it to include their favorite fruits or whatever they have on hand. The marshmallows add a playful touch, making the dessert particularly popular with children and a staple at family gatherings.
December 12th is Ambrosia Day! It is the perfect excuse to mix fruit, marshmallows, and chaos into a dish that defies explanation—but somehow still shows up at every family gathering.
View all Ambrosia Recipes
Preparation Tips
- Choose Quality Coconut: Using Baker’s Coconut or a similar high-quality brand will ensure that the coconut flavor shines through and that the texture is just right.
- Drain Canned Fruits Well: To avoid a soggy dessert, make sure to drain the canned fruits thoroughly before mixing them into the ambrosia.
- Chill Before Serving: Ambrosia is best served cold. After mixing all the ingredients, let the dish chill in the refrigerator for a few hours to allow the flavors to meld together and the dessert to firm up.
- Add a Personal Touch: Consider adding other ingredients like chopped nuts, a splash of vanilla extract, or even a dollop of whipped cream to personalize the recipe.
Recommended Kitchen Items
The links below lead to top-rated products—we can save more recipes if you use our links.
- Mixing Bowl Set: A durable set of mixing bowls in various sizes will help you combine all the ingredients easily and without mess.
- Citrus Juicer: If you decide to add fresh orange segments instead of canned fruit, a citrus juicer will make the job quicker and more efficient.
- Chilled Serving Dish: Using a chilled serving dish not only keeps your ambrosia cool but also enhances the presentation, making it perfect for festive occasions.
Serving Suggestions
- Holiday Spread: Serve ambrosia as part of a holiday dessert table, alongside pies, cookies, and other festive treats.
- Potluck Favorite: This dish is sure to be a hit at a potluck or family gathering, thanks to its bright flavors and colorful presentation.
- Brunch Addition: Add ambrosia to a brunch menu for a refreshing, sweet option that pairs well with savory dishes like quiche or ham.
A Sweet Slice of Nostalgia
Ambrosia is more than just a dessert; it’s a connection to a time when food was all about family, tradition, and simple pleasures. This classic recipe from 1963 embodies that spirit, offering a taste of history with every bite. Whether you’re introducing it to a new generation or rediscovering it yourself, this ambrosia is sure to delight with its blend of sweet fruits, creamy marshmallows, and tropical coconut.
Vintage Recipe Box 90
The box this recipe for Ambrosia was in contained lots of fun recipes. Click here to view all of Vintage Recipe Project 90’s recipes.
Start Your Recipe Box
- Start your recipe box or your family or friends. View New and Vintage Recipe Boxes
- View Recipe Cards and Templates
- View Recipe Card Protectors and Sleeves
Vintage Goodies
- Vintage Kitchenware on Etsy
- Vintage Recipes on Amazon
- Vintage Cookbooks on eBay
- Vintage Cookbooks on Etsy
Ambrosia Recipe
Ambrosia (VRP 090)
Ingredients
- 1 can (1 pound 1 ounce) fruit cocktail, chilled
- Baker's Angel Flake Coconut
- 1/4 cup undiluted orange juice concetrate
Instructions
- Chill 1 can (1 lb. 1 oz.) fruit cocktail.
- Drain; mix with Baker's Angel Flake Coconut and 1/4 cup of undiluted orange juice concentrate.
Notes
Now you know how to make Ambrosia-now you can't get caught without a pretty dessert!