Damaris Phillips is known for putting a modern twist on southern comfort food on the Food Network.
She showed us on Good Day LA how to make her version of an ambrosia salad, one of the recipes in her brand new cook book, "Southern Girl Meets Vegetarian Boy."
She'll be signing copies of her books Monday night from 7 to 9 p.m. at Vroman's Bookstore in Pasadena.
5 Cup Ambrosia Salad
SERVES 6 TO 8
1 cup (120 g) chopped pecans
1 cup (85 g) sweetened flaked coconut
1 to 2 tablespoons refined coconut oil
1/2 pineapple, peeled, cored, and cut into long wedges
1 cup (170 g) tangerine or orange segments, drained (about 3 tangerines)
1/3 cup (75 ml) marshmallow cream (or 1 cup vegan mini marshmallows)
1 cup (240 ml) sour cream 1/4 teaspoon orange extract
Fresh mint leaves, torn
Preheat the oven to 350°F (175°C).
Spread the pecans and coconut on two cookie sheets and toast until golden brown, 10 to 12 minutes. Set aside to cool. Meanwhile, heat 1 tablespoon of the coconut oil in a cast-iron skillet over medium heat. Add the pineapple and sear until very dark onone side, 5 to 10 minutes; it should look almost burnt. Flip and add the remaining coconut oil if the pan looks dry. Cook on the second side until darkly seared, 5 to 10 minutes. Remove the pineapple to a cutting board and let cool, then dice it.
Put the pineapple, tangerines or oranges, coconut, and pecans in a nonreactive bowl. In a small bowl, whisk together the marshmallow cream, sour cream, and orange extract. Pour the marshmallow mixture over the fruit and gently fold to cover all the fruit with sauce. Cover with plastic wrap and refrigerate for 1 to 3 hours, until completely cold. Serve garnished with mint.