Yield: 12 servings
|2 larges||Ripe pineapples OR|
|3 cans||Pineapple chunks (18 oz)|
|3 cups||Fresh packaged grated coconut|
1. Pare and core the fresh pineapple and cut the fruit into chunks over a large bowl, saving as much juice a possible. (For canned pineapple, use all the juice.)
2. Remove rind from oranges with a sharp knife, holding fruit over bowl to catch juice and cutting through and removing the white pith as well. Slice oranges, removing any seeds, if necessary.
3. Layer pineapple, orange slices, and part of the coconut in a serving bowl. Sprinkle top with remaining coconut. Cover and chill at least 4 hours before serving. From: Michael Orchekowski Date: 06 May 94 Submitted By DALE SHIPP On 12-16-94