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U.S. Highbush Blueberry Council

Blueberry Ambrosia


  • 1⁄3 cup cream of coconut (from a 15-ounce can)
  • ½ teaspoon ground ginger
  • 3 cups fresh or drained, canned pineapple cubes
  • 3 cups honeydew or other melon cube
  • 2 cups fresh blueberries
  • ¼ cup sweetened shredded coconut


  1. In a large serving bowl, combine cream of cocunut and ginger
  2. Stir in pineapple, melon and blueberries
  3. Top with shredded coconut
  4. Chill

Number of servings (yield): 6 (about 8 cups)

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