Dreams do come true! This paleo grapefruit pistachio ambrosia salad is a healthier version of the classic ambrosia fruit salad. Made with homemade marshmallows, juicy Winter Sweetz grapefruit, crunchy pistachios, and coconut whip, this is a perfect dairy-free and refined-sugar free dessert!
It’s here. One of the most requested recipes I receive is finally here.
I know what you’re thinking, “THAT is the recipe everyone wants?” The answer is “YUP”. The amount of people that message me asking for a healthy version of fruit ambrosia salad (or some say, “that yummy cool-whip/marshmallow/fruit dessert”) is kind of astounding.
I’ve also get inundated with requests for healthy s’mores recipe in the summer. You guys, I’m a paleo food blogger, not a magician. 😉
However, I never thought a healthier version of ambrosia salad was possible. But I made it possible with this paleo grapefruit pistachio ambrosia salad. So maybe I have a little magician in me…?
Not gonna lie, after what felt like was the MOST impossible task of potty-training our three-year-old actually happened, I kind of felt like I could do anything. Seriously, he’s FULLY potty-trained. It’s a miracle. I don’t even have the words to express.
Those friendly Texans over at Winter Sweetz must have known this delightful news when they sent me a few delicious bags of their red grapefruits to incorporate into some new recipes. A bag of celebratory, red, juicy, goodness! Did you know that their grapefruits get sweeter as the season rolls on (October – April)? Perfect for healthy holiday entertaining!
And now that I have a child out of diapers, I can afford tons and tons of grapefruits. And lattes. And pedicures. It’s amazing guys. Seriously so freeing. (insert hand praise emoji).
So I guess if I can conquer the potty-training thing, I could certainly conquer a paleo ambrosia fruit salad. Pffff, piece of cake. Or marshmallow. Speaking of marshmallows, these homemade marshmallows folded into the grapefruit pistachio ambrosia salad are made with just a few simple ingredients, sweetened with all-natural honey! No refined sugar necessary.
The sweet marshmallows combined with whipped coconut milk, juicy grapefruit segments, and crunchy pistachios would make any magician green with envy. Rabbit out of a hat? Child’s play. Paleo grapefruit pistachio ambrosia salad? The big league!!!
Whipped full-fat coconut cream substitutes for traditional cool-whip topping in this paleo version of a classic dessert everyone loves. And using perfectly segmented Winter Sweetz grapefruits gives the best sweet flavor without a hint of bitterness due segmenting the grapefruit provides the best grapefruit experience EVER. Check out this video for more information.
Serve this paleo grapefruit pistachio ambrosia salad with this potato and fennel baked chicken casserole and a side of lemon butter sautéed kale with garlic for the most perfectly balanced paleo meal to ever hit your dinner table!Print
Paleo Grapefruit Pistachio Ambrosia Salad
- Yield: 6-8 cups
- 2 cans full-fat coconut milk
- 2 teaspoons raw honey
- 1 Winter Sweetz grapefruit, segmented
- 1/2 cup shelled pistachios
- 1/4 cup unsweetened shredded coconut
- 1/2 cup cold water, divided
- 1 tablespoon + 2 teaspoons gelatin powder
- 1/2 cup raw honey
- To make the marshmallows, combine 1/4 cup cold water and the powdered gelatin in a mixing bowl and let sit until it turns to gel. This should only take a few seconds
- In a small pot, combine the remaining 1/4 cup water with the raw honey. Bring the water/honey mixture a boil over medium-high heat, until the honey reaches ‘soft ball stage’ of 240 degrees. A candy thermometer is highly recommended for this step
- Once the honey is at the right temperature (roughly 8 minutes on the stovetop), pour into the gelatin bowl and begin mixing on high with an electric or stand mixer. Beat for roughly 10 minutes, until the gelatin and honey begin to transform into a light, marshmallow whip
- Line an 8×8 baking dish with parchment paper and pour the marshmallow whip into the pan, spreading as evenly as possible
- Let the marshmallow pan sit at room temperature for roughly 4-6 hours. Once the pan is fully set, dust the top with arrowroot or tapioca powder, to make cutting into small mini marshmallows less sticky. Once all the marshmallows are cut, dust again with more powder to ensure they don’t stick together. Measure 2 cups of marshmallows and set aside
- Next, scoop out the coconut cream from the cans of full-fat coconut milk. If there is no cream at the top, chill the can of coconut milk for a few hours to allow the cream to solidify. The goal is to use the creamy part of the coconut milk, not the thin liquid underneath
- Place the coconut cream in a clean mixing bowl and beat on high for a few minutes, just until the cream is light and fluffy. Gently fold in the 2 teaspoons raw honey and set the bowl into the refrigerator to chill. The longer the chill time, the less ‘runny’ the whip will be when incorporated into the salad
- Once all the components of the salad are ready, combine the segmented grapefruit (cut into 1″ slices), pistachios, and mini marshmallows, then gently fold in the coconut whip. Serve immediately or refrigerate.