Ingredients
- 1 medium coconut
- 8 large navel oranges
- 2 tablespoons sugar
- Pinch of kosher or sea salt
- 3 tablespoons cream Sherry
Preparation
Preheat oven to 400°F with rack in middle.
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.
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.
Gently toss oranges with coconut, sugar, salt, and Sherry. Chill, covered, at least 1 hour.
Cook's Notes:
• Coconuts can sometimes be rancid. You may want to buy an extra one.
• Orange can be cut 1 day ahead and chilled, covered.
• Ambrosia can be chilled up to 2 hours.
