READY IN: 1hr 15mins
Recipe by Mia in Germany

Grown-up dessert! Given to me by a friend who got it from a co-worker. Cooking time is chilling time. Note: Like TeresaS said, the way I described the preparation, it IS a pain to eat, so just cut up the filets so you get pieces, and layer the pieces, NOT whole slices!!

Top Review by teresas

What a delicious dessert...but what a difficult one to eat...hubby finally dumped his in a cereal bowl so he could separate the orange bits for easy eating...I followed suit...we both enjoyed the toasted coconut and the liqueur...so next time I will just separate the sliced segments before assembling the finished dessert...and put them in a nice glass before serving...which I plan to serve to company...this really is a 5 star recipe...but the eating...it wasn't very romantic...hubby pulled a huge section out on his first try...not a happy camper...but the end result was wonderful...thanks for posting it...Made for Spring 2014 PAC =)

Ingredients Nutrition


  1. In a dry skillet, lightly toast the coconut flakes until slightly browned and fragrant. Remove from skillet into a bowl and stir in the brown sugar, mix well. Set aside.
  2. Peel the oranges so that the whole outer skin is removed, like if you wanted to filet the oranges.
  3. Slice the oranges (about 1/2 inch thick slices).
  4. Layer oranges and flaked coconut into 4 glasses. The top layer should be coconut.
  5. Sprinkle one tablespoon cointreau over each glass.
  6. Chill for at least one hour, serve cold.
  7. Garnish with whipped cream or any topping you like.

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