Prep 30 mins
Cook 2 hrs
One of my southern grandmother's favorites, I learned it from her. It's a classic southern dish, you can use mangoes instead of oranges, for a more tropical flavor, but it won't be authentically Creole
- Peel the oranges, removing all the white pith, then slice thinly, picking out seeds with the point of a knife. Do this on a plate to catch the juice.
- Pierce the "eyes" of the coconut and pour away the liquid, then crack open the coconut with a hammer. ( I do this outside on a stone surface).
- Peel the coconut with a sharp knife, then grate half of the flesh coarsely, either on a hand grater or on the grating blade of a blender or food processor.
- Layer the coconut and orange slices in a glass bowl (it just looks prettier), starting and finishing with the coconut. After each orange layer, sprinkle on a little sugar and pour on some of the reserved orange juice.
- Let the ambrosia stand for 2 hours before serving, either at room temperature or if it's hot weather in the fridge.