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1
To section the oranges, using a sharp knife and a cutting board, slice off the tops and bottoms so the oranges will stand upright.
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2
For each orange, set the fruit upright on the board.
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3
Working from top to bottom, slice off the peel, pith, and outer membranes from the orange to expose the segments.
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4
Carefully cut each segment away from its membranes and put in a bowl along with any juice.
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5
Squeeze any remaining juice from the membranes, then discard them.
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6
To assemble, add the coconut to the orange segments and gently toss to combine.
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7
Add sugar to taste, depending on the sweetness of the oranges.
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8
The ambrosia can be refrigerated for up to 2 days, covered.
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9
To crack the coconut, pierce three holes on the coconut shell with an ice pick or a clean screwdriver and drain out the juice.
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10
Place the pierced, drained coconut directly on the rack in a preheated 350F oven for about 10 minutes to crack the shell.
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11
Remove it from the oven and wrap it in a kitchen towel; place it either on the floor or on a sturdy work surface that can tolerate hammering.
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12
Give the shell a couple of whacks with a hammer to break it completely open.
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13
Remove the pieces of broken coconut from the towel.
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14
The coconut meat, covered with brown skin, will pull away easily from the cracked shell.
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15
Using a vegetable peeler, remove the brown skin from the meat.
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16
Grate the skinless meat in a food processor or with a box grater.
