A Paleo version of a American southern dessert classic. Perfect for children, parties or a fun treat.
Ingredients
½ cup of plain Greek yogurt
½ cup of Coconut Cream (you can also make your own coconut cream by refrigerating coconut milk overnight and scooping out the solid part. If you tolerate dairy you can replace this with sour cream)
½ cup of unsweetened shredded coconut
10 ounce can of organic tangerine slices (no sugar added) or 1.5 cups of fresh tangerine slices
14 ounce can of pineapple chunks or 2 cups of fresh pineapple, cubed
1.5 cups of mini marshmallows (These are the ones I used)
1 cup of pistachios (if you don't like pistachios you can substitute your favorite nut)
1 cup of tart cherry juice (no sugar added)
1 tablespoons of grass fed jello (I buy mine here)
Instructions
Make the jello in advance. Pour cherry juice in a pot and put on the stove but don’t turn on the stove yet. Sprinkle gelatin over cold cherry juice and let it soften for 5 minutes.
Now turn on the burners and bring the jello to a slow boil, stirring occasionally as it cooks. When jello dissolves fully, turn of the flame and transfer the hot liquid to a 9 x 9 pan lined with parchment paper. Your container can be smaller and bigger than this because the gelatin will be cut into small squares anyway, so don’t worry too much about the container.
Let cool on the counter for half an hour and then put in the fridge for at least 4 hours for the jello to set.
Remove from the fridge when you are ready to make the salad and slice the jello into cubes.
Mix all the ingredients (the yogurt, coconut cream or sour cream, shredded coconut, fruit, nuts and marshmallows into a large bowl. Once well mixed top with cherry jello cubes.
Serve as is or chill in the fridge for an hour or two before serving!
Recipe by Paleo Kitchen Lab at https://paleokitchenlab.com/2014/09/22/paleo-ambrosia-salad/