My favorite thing about food is that it’s a vehicle for stories. Yes, it’s nourishing and tastes good, if you’re skilled or lucky or wealthy enough. Those qualities, though, aren’t special. My favorite foods are the stuff of memories, my own and others, of historical or personal importance. Having a deeper connection to the people that made it is the secret spice that makes flavors bloom more vibrantly than a whole quart of MSG. I’d trade all my quick fix recipes just to have more stories.

Every time I feel compelled to dive back into the past, through fading photos or slides illuminated from the Kodaslide‘s unearthly glow, I’m digging just beyond the margins. Living inside each frame. Hunting for something I’ve missed, as if just looking harder, more intensely, will reveal Waldo right in the middle of the page. Sometimes it’s easier to discover, though harder to decipher.

The subject of one holiday snapshot, I recognize my beautiful 20-year-old Grandmother immediately, beaming over a table of desserts. Delicate glasses filled with an undefined, nebulous substance preside over every formal place setting. For weeks, maybe months, the image haunted me; I had no idea what that dish was. I was missing a story.

Great debates with other family members followed. At first, I thought maybe it was sorbet, as my Grandfather was so fond of making, but I swear it seemed to have more texture. Is it a pudding, a parfait? I’m not at all convinced I have the answer, but I’ve decided to create my own addendum to this story. If you ask me, I think it’s ambrosia. Wildly popular in the early to mid-1900s, especially for the winter holidays, I can see it being all the rage around the time of the photo.

Writing in own post-script, I’m making ambrosia in my own modern kitchen, hoping that I might have more stories to pass down, too. In this rendition, I’ve taken the sweetness down a notch by tempering it with an invigorating triple hit of citrus. Mandarin orange segments are traditional, easily augmented with candied lemon peels and a final flourish of fresh lime zest.

I could write a whole dissertation about what could qualify as ambrosia (most creamy fruit salads) and the crimes against humanity some commit (including mayonnaise), but I’d rather tell one story at a time. I don’t worry about running out of ingredients or inspiration. I do worry about running out of stories. Hopefully this one might be the beginning of another for someone else.

Yield: Makes 6 - 8 Servings

Triple Citrus Ambrosia

Name: Triple Citrus Ambrosia
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 1 (13.5-Ounce) Can Full-Fat Coconut Milk, Chilled; 1 (5.3-Ounce) Container Vanilla Vegan Yogurt; 1 (8-Ounce) Can Crushed Pineapple, Thoroughly Drained; 1 (11-Ounce) Can Mandarin Orange Segments, Thoroughly Drained; 1 Cup Vegan Miniature Marshmallows; 3/4 Cup Unsweetened, Shredded Coconut; 1/4 Cup Candied Lemon Peel, Finely Diced; 1 Lime, Zested

Start a new story about creamy ambrosia, brightened with a triple citrus punch. Less sweet than traditional renditions, it's a quick and refreshing dessert befitting all occasions, from fancy dinners to last-minute potlucks.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

1 (13.5-Ounce) Can Full-Fat Coconut Milk, Chilled
1 (5.3-Ounce) Container Vanilla Vegan Yogurt
1 (8-Ounce) Can Crushed Pineapple, Thoroughly Drained
1 (11-Ounce) Can Mandarin Orange Segments, Thoroughly Drained
1 Cup Vegan Miniature Marshmallows
3/4 Cup Unsweetened, Shredded Coconut
1/4 Cup Candied Lemon Peel, Finely Diced
1 Lime, Zested

Instructions

Carefully open the chilled can of coconut milk, being sure not to shake it, and scoop off the top layer of thick coconut cream. Discard or save the watery liquid left behind for another recipe. Place the coconut cream in the bowl of your stand mixer and install the whisk attachment. Whip on high speed for 10 - 12 minutes, until light and fluffy. Gently fold in the yogurt.
Add the pineapple, mandarins, marshmallows, coconut, and candied lemon peel. Fold just until well combined. Spoon the mixture into individual glasses and chill for 2 - 8 hours, or serve right away.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 284Total Fat: 13gSaturated Fat: 11gUnsaturated Fat: 1gSodium: 98mgCarbohydrates: 46gFiber: 4gSugar: 32gProtein: 2g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.