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    You are in: Home / Recipes / Creole Ambrosia Recipe
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    Creole Ambrosia

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    KittyKitty's Note:

    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

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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).
    3. 3
      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.
    4. 4
      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.
    5. 5
      Let the ambrosia stand for 2 hours before serving, either at room temperature or if it's hot weather in the fridge.

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    Nutritional Facts for Creole Ambrosia

    Serving Size: 1 (201 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 312.0
    Calories from Fat 200
    Total Fat 22.3 g
    Saturated Fat 19.6 g
    Cholesterol 0.0 mg
    Sodium 13.2 mg
    Total Carbohydrate 29.6 g
    Dietary Fiber 9.1 g
    Sugars 20.5 g
    Protein 3.4 g

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