- 8
Ingredients
- 8 SERVINGS
- Ambrosia is often served as part of the transition to dessert, but it fits in well earlier on, providing a bright, refreshing contrast to the main course.
- 1 medium coconut (see cooks' note, below)
- 8 large navel oranges
- 2 tablespoons sugar
- Pinch of kosher or sea salt
- 3 tablespoons cream Sherry
Preparation
Step 1
Preheat oven to 400F with rack in middle.
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.
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.
Gently toss oranges with coconut, sugar, salt, and Sherry.
Chill, covered, at least 1 hour.
COOKS' NOTES: Coconuts can sometimes be rancid. You may want to buy an extra one.
Orange can be cut 1 day ahead and chilled, covered.
Ambrosia can be chilled up to 2 hours.