New Orleans Ambrosia Recipe - Cooking Index
New Orleans Ambrosia Recipe - Cooking Index
| 3 cups | 711ml | Oranges - navel (large) |
| 1/2 cup | 99g / 3.5oz | Confectioner's sugar - approx. |
| 1/3 cup | 30g / 1.1oz | Coconut - grated |
Peel the oranges and slice them about 1/4" thick. Put a layer of 2 or 3 orange slices on the bottom of 4 deep individual dessert bowls.
Sprinkle about 1 1/2 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 refrigerator to chill for an hour or more before serving.
NOTE: This is a simple 19th century dessert made with fresh oranges, grated coconut, and confectioner's sugar.
Source:
Rima and Richard Collin - The New Orleans Cookbook
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