You know that fluffy, brightly colored, jello-based confection seen at potluck dinners? Yeah, that's Ambrosia. It is, as the name indicates, heavenly. I've seen it made with cottage cheese and that's just wrong, but it's typically made with Cool Whip. Here is my version, milk-free.
Ambrosia
Ingredients:
1 box Cherry Jello
2 cans full-fat coconut milk, chilled in fridge overnight (Do not use light! You need the fat to get the right texture.)
3 Tbsp powdered sugar (can be adjusted to taste)
1 tsp vanilla
1 small can crushed pineapple
Directions:
Make the Jello according to the speed-set instructions and leave in fridge for 30 minutes for a soft set. Meanwhile, get your cans of coconut milk out of the fridge, being careful not to shake them up. Open them and scoop out the hardened fatty milk that has gathered at the top of the can and put into a medium-sized bowl. Add the powdered sugar and vanilla. Beat the heck out of it with an electric mixer until it is fluffy, you know--like whipped cream. Now open your can of pineapple and drain it (into a glass and drink the juice while you wait on the jello). When the jello is ready, add the whipped coconut cream and crushed pineapple and mix thoroughly. Chill it for another 20 minutes or so to let the jello finish setting. Enjoy!
*This will not be as fluffy as the Cool Whip version but is way tasty!
**You can get creative and change up your jello flavors and fruit choices. I bed orange jello with pineapple would be good; or strawberry jello and bananas.
