| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 1/2 cup pecans
- 1/3 cup sour cream
- 2 tablespoons heavy cream
- 1/2 teaspoon freshly grated lemon zest plus 1 tablespoon lemon juice
- Pinch ground ancho chile powder
- Kosher salt
- 2 1/2 cups chopped fresh pineapple
- Two 11-ounce cans mandarin oranges, drained and rinsed
- 3/4 cup pomegranate seeds
- 2/3 cup mini marshmallows
- 1/2 cup unsweetened flaked coconut
Instructions
- Preheat the oven to 350 degrees F.
- Spread the pecans on a baking sheet and bake until lightly toasted, about 7 minutes. Cool completely, then very roughly chop.
- Mix the sour cream, heavy cream, lemon zest and juice together in a large bowl along with the ancho powder and 1/4 teaspoon salt. Add the pineapple, oranges, pomegranate, marshmallows, coconut and pecans and toss to combine. Serve immediately or refrigerate until ready to serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 186 |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 4 g |
| Sugar | 19 g |
| Protein | 2 g |
| Cholesterol | 10 mg |
| Sodium | 407 mg |
Reviews
Made it for thanksgiving. Delicious!! I’ll make this again.
Aww, this was my favorite as a child. It was like dessert for a side dish. I love this new improved update. I left out the heavy cream as I thought once mixed, the sauce was perfectly loose (especially considering it gets wetter the longer it sits in the fridge). I also toasted my pecans and coconut as to add even more of an adult flare to my fav childhood dish.
An amazing update on a childhood memory! My whole family enjoyed it and were surprised by it.
Excellent! Loved it!