Creole Ambrosia

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   ["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."]

* Per serving · 4 servings · Values may vary.

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