Buzz
One of the defining trends of 2021 is nostalgia. Experts, or at least the ones paid to predict such things, say that this theme will carry over into the next year. We’ve revisited classic cocktails (thanks, Stanley Tucci), breakfast quiches, and canned foods, but today, I’m here to champion classic no-bake desserts. And yes, Ambrosia is part of that list.
No-bake desserts from the '60s and '70s are mostly edible disasters, though there are a few diamonds in the rough. Baked Alaska and pineapple upside-down cake are not only iconic, they’re legends. But as we continue to enjoy the warmth of Hot Planet Summer, I’m avoiding anything requiring an oven and sharing five of my all-time favorite no-bake treats, each one best served chilled. I’ve given each of these classics a modern twist, whether through dairy-free options or clever shortcuts.
Tropical Ambrosia
Save the complaints and get over it! I’m not sure when it happened, but Ambrosia has been unfairly judged, much like the “classic” View From The Top with Paltrow, Applegate, and Bergen. Ambrosia is actually incredibly simple and delicious. Rich whipped cream is complemented by chunks of tropical fruit, crunchy dried coconut, and soft mini marshmallows. Speaking of marshmallows, I think the original recipes faltered with ingredient proportions; I prefer to use a generous amount of marshmallows.
There are no strict rules for which fruits you can use, but they must all be coated in a smooth, sweet whipped cream, which can be flavored to your liking. Ambrosia is, quite literally, the food of the gods. While it’s common to use canned fruit for this dish, with fresh summer fruits still available at farmers' markets, I’m opting for fresh, perfectly ripe produce. (Except for the oranges—who has the time to suprême citrus?)
Ingredients:
2 cups shredded coconut, divided into 1½ and 1/2 cup portions
2 cups ½-inch pineapple chunks
2 cups quartered strawberries
2 cups ½-inch apricot chunks
2 cups peeled, ½-inch kiwi chunks
2 cups peeled, ½-inch mango chunks
1 15-oz can of mandarin orange slices, drained (approximately 2 cups)
Zest of one lemon
2 tablespoons Malibu rum
1½ cups heavy whipping cream (use coconut whipping cream for a vegan option)
2 tablespoons powdered (icing) sugar
1 teaspoon powdered ginger
1 teaspoon vanilla extract
Pinch of salt (trust me)
2 cups mini marshmallows (use gelatin-free marshmallows for a vegan option)
Toast ½ cup of the shredded coconut in a skillet over medium heat. Let it cool down afterward.
Wash fresh fruit, peel if needed, chop, and toss into a large mixing bowl. Add the drained mandarin orange slices, lemon zest, and a splash of Malibu rum. Stir and set aside.
Using a stand or hand mixer, beat the cream for about three minutes until it reaches a foamy texture. Then add the powdered ginger, sugar, vanilla, and a pinch of salt, continuing to whip until stiff peaks form (about two to three more minutes). Be careful not to overbeat.
Gently fold the fruit, whipped cream, and marshmallows into a large bowl, making sure the fruit is coated in the creamy mixture.
Refrigerate to chill thoroughly before serving.
Quick Banana Pudding
Just when you thought banana wouldn’t make the cut. Ha! Traditional banana pudding calls for a cooked custard, but this recipe skips that hassle with a clever store-bought shortcut. Who wants to mess with custard and bake wafers in this heat? Not me. (Sure, you can have Magnolia Bakery’s famous banana pudding delivered, but not all of us are living like Scrooge McDuck.)
Ingredients:
1 3-oz package of instant vanilla pudding mix
½ 3-oz package of instant banana cream pudding mix
½ 3-oz package of instant caramel (or butterscotch) pudding mix
3 cups cold milk
2 cups heavy whipping cream
2 tablespoons powdered sugar
2 tablespoons brandy
1 tablespoon vanilla
6-8 ripe bananas (Some people, like me, love banana in every bite, while others prefer less)
1 11-oz box of Nilla wafers
Mix the pudding packets with milk in a bowl, then follow the instructions on the packaging. Pop it in the fridge to chill.
Whisk the heavy cream for about three minutes until it thickens into a foamy texture. Add the powdered sugar, brandy, and vanilla, then continue whipping until stiff peaks form. Chill in the refrigerator.
Slice the bananas thinly and prepare to assemble the pudding.
Take the pudding mixture and whipped cream out of the fridge, then mix them together.
Unwrap the Nilla wafers.
In a serving dish, layer the cookies, followed by a layer of bananas, then a layer of the pudding mixture. Continue layering until all the bananas are used. Cover with plastic wrap and refrigerate for about four hours, but letting it sit overnight is even better. Before serving, crumble the remaining cookies on top.
Sparkling Jelly
Indulge in this upgraded Jell-O shot with a boozy twist.
Ingredients:
2 3-oz packages of black cherry, raspberry, or strawberry flavored gelatin mix
1 cup hot water
1 cup raspberries
1 cup blackberries
1 bottle (750 ml) chilled sparkling wine
1 cup cold lemon-lime soda
Dissolve the gelatin mix in hot water and let it cool to room temperature.
Wash the berries and gently pat them dry with paper towels.
In a mixing bowl, combine the gelatin mixture with cold soda and sparkling wine. Transfer to a serving dish and place it in the fridge. Let it chill until it thickens to a gooey texture, similar to melted cheese. Stir in the berries, then return to the fridge until fully set. Serve in coupe glasses.
Strawberry-Rose Fool
The infusion of rosewater and fresh mint elevates this classic British dessert, making it so delightful that you’ll easily overlook its quirky name. Fun fact: Fool comes from the French word fouler, which means “to crush” or “puree”—exactly what you’ll be doing with the fruit.
Ingredients:
1½ pounds fresh strawberries
6 finely chopped mint leaves
1½ teaspoons rosewater
½ cup granulated sugar
2 cups heavy whipping cream
Clean the strawberries by removing the leaves and stems, then slice half a pound of berries into eighths and place them in a bowl. Add the chopped mint, rosewater, and 2 tablespoons of sugar. Toss to combine and refrigerate for at least two hours.
Strain the liquid from the strawberry and rosewater mixture, setting it aside. Blend the remaining strawberries with ¼ cup of sugar and the reserved liquid. If the strawberries aren’t fully pureed, add the juice of one lemon or 2 tablespoons of water.
In a mixing bowl, whip the heavy cream with the remaining sugar until stiff peaks form. Gently fold in the pureed strawberries, ensuring that ribbons of strawberry puree remain visible. Do not fully mix. Refrigerate for at least two hours.
Before serving, top with the rosewater-mint strawberry segments.
Frozen Yogurt Bark
It may be a baby recipe, but wow, is it tasty!
Ingredients:
2 ½ cups of your preferred fruit (mango, berries, or stone fruit work wonderfully)
2 tablespoons granulated sugar
2 cups plain Greek yogurt
Puree the fruit with sugar and mix it into the yogurt. Spread the mixture onto a nonstick 13×9 baking sheet and freeze overnight. Break into pieces before serving.
