Pineapple Curd Ambrosia Salad (Angel Hash)
Prep time
Cook time
Total time
This pineapple curd ambrosia salad is perfect for graduations and family gatherings! A delicious whipped cream salad without any fake ingredients or food coloring!
Serves: 10 servings
  • 2 tablespoons cornstarch
  • ½ cup sugar
  • 1 cup pineapple juice (drained from crushed pineapple)
  • 2 egg yolks
  • 2 cups cream
  • 1 cup crushed pineapple or pineapple tidbits
  • ¼-1/2 cup chopped walnuts
  • 2 bananas, sliced
  • 2 cans mandarin oranges
  • ½ cup frozen red cherries, cut in half
  • garnish: coconut flakes, walnuts, mint leaves
  1. Add pineapple juice, sugar and cornstarch to small saucepan. Whisk. Cook stirring constantly over high heat until thickened.
  2. Slowly drizzle the hot mixture into the whisked egg yolks bowl while whisking the egg yolks vigorously (tempering them). This prevents them from turning into scrambled eggs. Return sauce back to pan and cook on medium high for 2 minutes while stirring constantly. Allow to cool.
  3. Whip the whipping cream to stiff peaks.
  4. Fold in whipped cream, nuts, mandarin oranges and cherries to the pineapple curd being careful not to over stir. Chill overnight covered.
  5. Top with sliced bananas, coconut flakes and more chopped walnuts.
Keeps for 1 day before serving optimally. If your salad deflates a ton you can add in an additional cup of whipped cream right before serving.
Recipe by The Adventure Bite at