Five Cup Ambrosia

Name: Five Cup Ambrosia
Ingredients: 1 to 2 tablespoons unrefined coconut oil; 1/2 pineapple, peeled, cut into long wedges and cored; 1 cup tangerine or orange segments, drained of juice (about 3 tangerines); 1 cup sweetened flaked coconut, such as Baker's Angel Flake, toasted lightly (see Cook's Note); 1 cup mini marshmallows, stale (see Cook's Note); 1 cup sour cream; 1/4 teaspoon orange extract; Freshly torn mint leaves, for garnish

8 ingredients

9 steps

Ingredients

1 to 2 tablespoons unrefined coconut oil
1/2 pineapple, peeled, cut into long wedges and cored
1 cup tangerine or orange segments, drained of juice (about 3 tangerines)
1 cup sweetened flaked coconut, such as Baker's Angel Flake, toasted lightly (see Cook's Note)
1 cup mini marshmallows, stale (see Cook's Note)
1 cup sour cream
1/4 teaspoon orange extract
Freshly torn mint leaves, for garnish

Directions

1

Heat 1 tablespoon coconut oil in a cast-iron skillet over medium heat.
2

Add the pineapple and sear until very dark on one side, 5 to 10 minutes; it should look almost burned.
3

Flip and add the remaining coconut oil if the pan looks dry.
4

Cook on the reverse side until darkly seared, 5 to 10 minutes.
5

Remove the pineapple to a cutting board and let cool before cutting into medium dice.
6

Add the pineapple, tangerines, coconut, marshmallows, sour cream and orange extract to a nonreactive bowl.
7

Fold to combine.
8

Cover with plastic wrap and refrigerate for 1 to 3 hours, until completely cold!!!
9

Serve garnished with mint.