This post may contain affiliate links, which means I may receive a commission if you make a purchase using these links. As an Amazon Associate, and a King Arthur Baking affiliate, I earn from qualifying purchases.
This past year, we’ve been making this Easy Breakfast Ambrosia recipe when we have weekend company. It’s so simple to put together and just the right amount of yogurt and fruit to go with muffins, a breakfast casserole, or French toast. Even my husband eats it and he never eats fruit!
(Post modified on 11/15/23.)
Technically, Ambrosia is a salad with a mix of tropical fruits such as pineapple, oranges, and coconut. But I’ve made this dish with strawberries and bananas, and it was also very yummy. I recommend doing both!
When making this breakfast salad, start with your favorite yogurt. I always go with Greek God’s Honey Vanilla Greek Yogurt. While I’m not a big fan of Greek yogurt, I do enjoy this brand and flavor, and it especially goes well in this recipe.
Next, consider the fruits you’d like to add to the top, keeping in mind the seasonal fruits that are available in your grocery store. For instance, in the winter, I love to include pomegranate arils, which add a lovely pop of color (and crunch) to the dish.
More Breakfast Dishes to Enjoy
- Baked Homemade Granola
- Fresh Fruit Cocktail Salad
- Honey Balsamic Bacon-Wrapped Asparagus
- Ranch Veggie Bars
Ingredients for Easy Breakfast Ambrosia
(See the full recipe at the bottom of this post.)
- honey vanilla Greek yogurt
- honey
- ground nutmeg (or fresh nutmeg)
- canned pineapple slices
- mandarin orange segments
- coconut flakes (sweetened or unsweetened)
- pomegranate seeds (optional)
- maraschino cherries
Instructions for Making This Recipe
Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a colander, drain pineapple slices. Reserve the juice to use for something else. Like a Tequila Sunrise. (Recipe coming soon!)
Peel and slice mandarin oranges with a sharp knife on a cutting board. Or use orange segments, if desired.
Optionally, you may use canned mandarin oranges that have also been drained.
If pomegranates are in season or available at your grocery store, I like to add pomegranate arils to this dish, especially during the holidays. If desired, remove seeds from a ripe pomegranate. Set fruit aside until ready to assemble.
Assembling the Ambrosia
Spoon Honey Vanilla Greek Yogurt into a pretty serving dish. A shallow dish works well for this. I’ve even used a pretty pie plate. Smooth the top so that it’s nice and level.
I especially like using Greek God’s Honey Vanilla Greek Yogurt. It’s delightful! If you’re using plain vanilla yogurt, you might want to stir some honey into it before placing it in the bowl. Maybe 3 tablespoons.
Drizzle honey over the yogurt.
Sprinkle ground nutmeg (freshly grated if you have it) over the honey coated yogurt.
Place pineapple slices on top of the yogurt, followed by the mandarin orange slices, layering in a pretty pattern of your choice.
We’ve sliced the oranges across segments to make circular slices, or have simply used mandarin orange segments. It’s your choice. You decide how you want to serve it.
If you’re able to find them, toss pomegranate arils (seeds) over the fruit for an extra pop of color.
To garnish, place a maraschino cherry in the middle. Or use however many cherries that you want. The more the better! Our grandchildren insist that they each have at least one.
Sprinkle sweetened (or unsweetened) coconut flakes over the fruit.
On occasion, I have found coconut chips at our local grocery store. If you can find those, I think that would be very pretty on this dish.
Drizzle more honey over the ambrosia. Cover and refrigerate until ready to serve, but it’s best to serve this sooner, rather than later.
This recipe will serve 4-6 people. If serving more, simply use more yogurt and fruit. Easy peasy!
Serve this dish with your favorite Muffins or Scones, an Egg Casserole, Quiche, or with French Toast.
See more Breakfast Dishes Here. Browse more Fruit Recipes Here.
Easy Breakfast Ambrosia
Ingredients
- 16 oz honey vanilla Greek yogurt
- 1/3 cup honey
- 1/2 teaspoon ground nutmeg or freshly grated
- 20 oz canned pineapple slices drained
- 2 whole mandarin oranges peeled and segmented or sliced
- 1/4 cup coconut flakes sweetened or unsweetened
- 1/3 cup pomegranate arils optional
- 1/3 cup maraschino cherries
Instructions
- Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
- Using a colander, drain pineapple slices. Reserve the juice to use for something else. Like a Tequila Sunrise!
- Peel and slice mandarin oranges with a sharp knife on a cutting board. Or use segments, if desired.
- Optionally, remove seeds from a ripe pomegranate. Set fruit aside until ready to assemble.
Assemble the Ambrosia
- Spoon Honey Vanilla Greek Yogurt into a pretty serving dish. A shallow dish works well for this. I've even used a pretty pie plate. Smooth the top so that it's nice and level.
- (If you're using plain vanilla yogurt, you might want to stir some honey into it before placing it in the bowl. Maybe 3 tablespoons.)
- Drizzle honey over the yogurt.
- Sprinkle ground nutmeg (freshly grated nutmeg, if you have it) over the honey coated yogurt.
- Place pineapple slices on top of the yogurt, followed by the mandarin orange slices. (If unable to find fresh mandarins, feel free to use a small variety of orange, or even canned mandarin slices that have been drained.)
- As a special option, especially during the holidays, toss pomegranate seeds over the fruit for an extra pop of color.
- To garnish, place a maraschino cherry in the middle. Or use as many cherries as you desire. The more the better!
- Sprinkle sweetened (or unsweetened) coconut flakes over the fruit.
- Drizzle more honey over the ambrosia. Cover and refrigerate until ready to serve, but it's best to serve this sooner, rather than later.
- This recipe will serve 4-6 people. If serving more than six, simply use more yogurt and fruit.
