2wholemandarin orangespeeled and segmented or sliced
1/4cupcoconut flakessweetened or unsweetened
Gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your 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.
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.
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.