New orleans ambrosia

4 Servings

Ingredients

Quantity Ingredient
3 larges Oranges, navel
½ cup Confectioner's sugar, approx.
⅓ cup Coconut, grated

Directions

Peel the oranges and slice them about ¼" thick. Put a layer of 2 or 3 orange slices on the bottom of 4 deep individual dessert bowls. Sprinkle about 1½ tablespoons sugar over each one, then sprinkle each with about 1 tablespoon grated coconut. Repeat the layers until you have used up all the orange slices. Cover with sugar and a layer of coconut. Set the bowls in the refigerator to chill for an hour or more before serving.

NOTES : NOTE: This is a simple 19th century dessert made with fresh oranges, grated coconut, and confectioner's sugar.

Recipe by: Rima and Richard Collin - The New Orleans Cookbook Posted to MC-Recipe Digest V1 #542 by "M.Leiva" <mleiva@...> on Mar 26, 1997

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