Ingredients
6 oranges
1 fresh coconut
2 tablespoons superfine sugar
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Enameled cast iron saucier — risotto, polenta, cream sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Enameled cast iron saucier — risotto, polenta, cream sauces
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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.