It’s time for the humble fruit salad to get a festive makeover. A hit with big and little kids alike, this Tropical Ambrosia Salad it packed with your favourite summer fruits. Tropical Collagen Beauty Marshmallows add a pop of fun and flavour, while creamy dreamy whipped coconut cream brings it all together in a fruit salad that will have you dreaming of a tropical vacation.
Line a 14" x 7" pan or container with baking paper. Line it a second time so the edges come up all four sides of the container. Dust with Tapioca flour so that the marshmallow doesn’t stick to the bottom.
Place the gelatin and ½ cup of water in a mixing bowl to bloom.
Combine ¼ cup water and Collagen Beauty, stir until combined.
Heat the maple syrup, tropical juice and Collagen Beauty mixture in a small saucepan and bring to a boil. Let it boil for a couple of minutes at soft boil stage (or 460F degrees if you have a candy thermometer). Remove from the heat.
Turn your mixer or beaters on low and slowly add the stream of syrup mixture to the gelatin.
Then turn the speed to high and continue beating until the mixture becomes thick and creamy. It can take up to 10 minutes.
Pour mixture into the container and dust with tapioca flour. Gently place a layer of baking paper on top. Refrigerate for 6 hours. Don’t lift up the top paper until fully set.
Cut into small squares then dust with desiccated coconut.
To make the coconut whipped cream, chill your coconut cream in the fridge overnight.
Before whipping the cream, chill a large mixing bowl in the freezer for 10 minutes.
Remove lid of coconut cream and remove the thickened cream that’s sitting on the top. Leave the liquid component, and use for something else.
Put the cream in a mixing bowl and beat until creamy, this should take about a minute.
Cut your fruits into bite sized pieces. Now, you’re ready to assemble your ambrosia salad.
In separate bowl, combine your fruit and marshmallow pieces.
Pour the coconut cream over the fruit and marshmallows, stir until combined.
Refrigerate for at least one hour before serving.
Line a 40 cm x 20 cm pan or container with baking paper. Line it a second time so the edges come up all four sides of the container. Dust with Tapioca flour so that the marshmallow doesn’t stick to the bottom.
Place the gelatin and ½ cup of water in a mixing bowl to bloom.
Combine ¼ cup water and Collagen Beauty, stir until combined.
Heat the maple syrup, tropical juice and Collagen Beauty mixture in a small saucepan and bring to a boil. Let it boil for a couple of minutes at soft boil stage (or 240 degrees if you have a candy thermometer). Remove from the heat.
Turn your mixer or beaters on low and slowly add the stream of syrup mixture to the gelatin.
Then turn the speed to high and continue beating until the mixture becomes thick and creamy. It can take up to 10 minutes.
Pour mixture into the container and dust with tapioca flour. Gently place a layer of baking paper on top. Refrigerate for 6 hours. Don’t lift up the top paper until fully set.
Cut into small squares then dust with desiccated coconut.
To make the coconut whipped cream, chill your coconut cream in the fridge overnight.
Before whipping the cream, chill a large mixing bowl in the freezer for 10 minutes.
Remove lid of coconut cream and remove the thickened cream that’s sitting on the top. Leave the liquid component, and use for something else.
Put the cream in a mixing bowl and beat until creamy, this should take about a minute.
Cut your fruits into bite sized pieces. Now, you’re ready to assemble your ambrosia salad.
In separate bowl, combine your fruit and marshmallow pieces.
Pour the coconut cream over the fruit and marshmallows, stir until combined.
Refrigerate for at least one hour before serving.
Tropical Ambrosia Salad
with Natural Gelatin and Collagen Beauty
A bit cheffy
12
4 hours
It’s time for the humble fruit salad to get a festive makeover. A hit with big and little kids alike, this Tropical Ambrosia Salad it packed with your favourite summer fruits. Tropical Collagen Beauty Marshmallows add a pop of fun and flavour, while creamy dreamy whipped coconut cream brings it all together in a fruit salad that will have you dreaming of a tropical vacation.
Line a 14" x 7" pan or container with baking paper. Line it a second time so the edges come up all four sides of the container. Dust with Tapioca flour so that the marshmallow doesn’t stick to the bottom.
Place the gelatin and ½ cup of water in a mixing bowl to bloom.
Combine ¼ cup water and Collagen Beauty, stir until combined.
Heat the maple syrup, tropical juice and Collagen Beauty mixture in a small saucepan and bring to a boil. Let it boil for a couple of minutes at soft boil stage (or 460F degrees if you have a candy thermometer). Remove from the heat.
Turn your mixer or beaters on low and slowly add the stream of syrup mixture to the gelatin.
Then turn the speed to high and continue beating until the mixture becomes thick and creamy. It can take up to 10 minutes.
Pour mixture into the container and dust with tapioca flour. Gently place a layer of baking paper on top. Refrigerate for 6 hours. Don’t lift up the top paper until fully set.
Cut into small squares then dust with desiccated coconut.
To make the coconut whipped cream, chill your coconut cream in the fridge overnight.
Before whipping the cream, chill a large mixing bowl in the freezer for 10 minutes.
Remove lid of coconut cream and remove the thickened cream that’s sitting on the top. Leave the liquid component, and use for something else.
Put the cream in a mixing bowl and beat until creamy, this should take about a minute.
Cut your fruits into bite sized pieces. Now, you’re ready to assemble your ambrosia salad.
In separate bowl, combine your fruit and marshmallow pieces.
Pour the coconut cream over the fruit and marshmallows, stir until combined.
Refrigerate for at least one hour before serving.
Line a 40 cm x 20 cm pan or container with baking paper. Line it a second time so the edges come up all four sides of the container. Dust with Tapioca flour so that the marshmallow doesn’t stick to the bottom.
Place the gelatin and ½ cup of water in a mixing bowl to bloom.
Combine ¼ cup water and Collagen Beauty, stir until combined.
Heat the maple syrup, tropical juice and Collagen Beauty mixture in a small saucepan and bring to a boil. Let it boil for a couple of minutes at soft boil stage (or 240 degrees if you have a candy thermometer). Remove from the heat.
Turn your mixer or beaters on low and slowly add the stream of syrup mixture to the gelatin.
Then turn the speed to high and continue beating until the mixture becomes thick and creamy. It can take up to 10 minutes.
Pour mixture into the container and dust with tapioca flour. Gently place a layer of baking paper on top. Refrigerate for 6 hours. Don’t lift up the top paper until fully set.
Cut into small squares then dust with desiccated coconut.
To make the coconut whipped cream, chill your coconut cream in the fridge overnight.
Before whipping the cream, chill a large mixing bowl in the freezer for 10 minutes.
Remove lid of coconut cream and remove the thickened cream that’s sitting on the top. Leave the liquid component, and use for something else.
Put the cream in a mixing bowl and beat until creamy, this should take about a minute.
Cut your fruits into bite sized pieces. Now, you’re ready to assemble your ambrosia salad.
In separate bowl, combine your fruit and marshmallow pieces.
Pour the coconut cream over the fruit and marshmallows, stir until combined.
