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