Ambrosia
A classic Southern fruit dessert featuring fresh coconut and juicy navel oranges, delicately seasoned with cream Sherry and a touch of sugar. This refreshing dish combines tropical and citrus flavors for a light and elegant treat.
Ingredients
- •1 medium coconut
- •8 large navel oranges
- •2 tablespoons sugar
- •⅛ teaspoon kosher or sea salt
- •3 tablespoons cream Sherry
Cooking Instructions
- 1.
Preheat oven to 400°F with rack in middle.
5 min
- 2.
Pierce softest eye of coconut with a small screwdriver, then drain liquid and discard. Bake coconut in a shallow baking pan until it cracks, about 20 minutes. When cool, wrap in a towel and break shell with a hammer. Pry flesh from shell with screwdriver and peel off brown membrane with a vegetable peeler. Rinse coconut flesh. Coarsely grate coconut on large holes of a box grater using light pressure in long strokes to produce long, feathery flakes.
35 min
- 3.
Cut peel and pith from oranges with a sharp paring knife. Working over a large bowl, cut segments free from membranes, letting them drop into bowl; squeeze juice from membranes into bowl.
15 min
- 4.
Gently toss oranges with coconut, sugar, salt, and Sherry. Chill, covered, at least 1 hour.
60 min
