Ambrosia

Recipe Ingredients

1 cup	93g / 3.3oz	Shredded coconut
1/2 cup	46g / 1.6oz	Sliced almonds
3		Navel oranges - peeled, seeded, and cut into segments
2		Blood oranges - peeled, seeded, and cut into segments
1 1/2 cups	355ml	Pineapple chunks
1/4 cup	59ml	Orange juice
2 tablespoons	30ml	Unbleached cane sugar
2 tablespoons	30ml	Bananas - peeled, and (large) cut into 1" pieces

Recipe Instructions

On a non-stick cookie sheet, place the shredded coconut, and spread to a single layer. Bake the coconut at 325 degrees for 5 minutes, stir the coconut, and continue to toast for 5 to 10 additional minutes or until lightly browned. Remove the cookie sheet from the oven, transfer the toasted coconut to a bowl, and set aside.

On the same cookie sheet, place the sliced almonds, and return the cookie sheet to the oven. Bake the almonds at 325 degrees for 5 to 10 minutes, or until lightly browned and fragrant. Remove the cookie sheet from the oven, transfer the toasted almonds to a bowl, and set aside.

In a glass bowl, place the navel and blood orange segments, pineapple chunks, orange juice, and sugar, and toss gently to combine. Cover and chill the mixture for several hours or overnight.  Just before serving, add the reserved toasted coconut and almonds, along with the bananas, and toss gently to combine. Transfer the mixture to a large glass bowl for service.

Source:
"The Vegan Chef at http://www.veganchef.com"

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