Ambrosia
Fresh fruit with a hint of sweet and tart Jenn's notes - Coconuts can sometimes be rancid, you may want to buy an extra one. Oranges can be cut one day ahead and chilled covered. Ambrosia can be chilled up to two hours before serving.
Ingredients
  • 1 Medium Coconut
  • 8 Large Navel Oranges
  • 2Tbsp Sugar
  • 1Pinch Kosher or Sea Salt
  • 3Tbsp Cream Sherry
Instructions
  1. Preheat oven to 400 with rack in the middle
  2. Pierce the softest eye of the coconut with a small screwdriver
  3. Drain liquid and discard liquid
  4. Bake coconut in a shallow baking pan until it cracks (about 20 minutes) and cool
  5. When cool, wrap in a towel and break shell with a hammer
  6. Pry flesh from shell with a screwdriver and peel off brown membrane with a vegetable peeler
  7. Rinse coconut flesh
  8. Coarsely grate coconut on large holes of a box grater using light pressure in long stokes to produce long feathery flakes
  9. Cut peel and pith from oranges with a sharp paring knife
  10. Working over a large bowl, cut segments free from membranes, letting the segments drop into the bowl.
  11. Gently toss oranges with coconut, sugar, salt and sherry.
  12. Chill at least one hour.