Ambrosia

From the kitchen of Carly

Roasted fresh coconut meets bright citrus segments in this elegant dessert. Sweet cream Sherry brings depth to the simple combination of fluffy coconut flakes, juicy orange, and a whisper of salt. A spoonful tastes like luxury.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 medium coconut
  • 18 large navel oranges
  • 12 tablespoons sugar
  • 1Pinch of kosher or sea salt
  • 13 tablespoons cream Sherry

Instructions

  1. Preheat oven to 400°F with rack in middle.

  2. Pierce softest eye of coconut with a small screwdriver, then drain liquid and discard. Bake coconut in a shallow baking pan until it cracks, about 20 minutes. When cool, wrap in a towel and break shell with a hammer. Pry flesh from shell with screwdriver and peel off brown membrane with a vegetable peeler. Rinse coconut flesh. Coarsely grate coconut on large holes of a box grater using light pressure in long strokes to produce long, feathery flakes.

  3. Cut peel and pith from oranges with a sharp paring knife. Working over a large bowl, cut segments free from membranes, letting them drop into bowl; squeeze juice from membranes into bowl.

  4. Gently toss oranges with coconut, sugar, salt, and Sherry. Chill, covered, at least 1 hour.