Ingredients
- 1 Medium Coconut
- 8 Large Navel Oranges
- 2 Tbsp Sugar
- 1 Pinch Kosher or Sea Salt
- 3 Tbsp Cream Sherry
Servings:
Instructions
- Preheat oven to 400 with rack in the middle
- Pierce the softest eye of the coconut with a small screwdriver
- Drain liquid and discard liquid
- Bake coconut in a shallow baking pan until it cracks (about 20 minutes) and cool
- When cool, wrap in a towel and break shell with a hammer
- Pry flesh from shell with a 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 stokes to produce long feathery flakes
- Cut peel and pith from oranges with a sharp paring knife
- Working over a large bowl, cut segments free from membranes, letting the segments drop into the bowl.
- Gently toss oranges with coconut, sugar, salt and sherry.
- Chill at least one hour.
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