Ambrosia Recipe - Cooking Index
Ambrosia Recipe - Cooking Index
| 8 cups | 1896ml | Oranges - skinned and (large) sectioned |
| 1/2 cup | 99g / 3.5oz | Confectioners' sugar - (up to 3/4 cup) |
| 1 | Pineapple - peeled, cored, cut into medium dice juice reserved | |
| 2 cups | 125g / 4.4oz | Grated coconut meat |
Arrange about 1/4 of orange sections like spokes of a wheel in a3-quart serving bowl. Then dust with about 3 tablespoons confectioners' sugar (amount of sugar depends on sweetness of fruit). Top with 1/4 of pineapple and its juice. Sprinkle about 1/2 cup grated coconut over pineapple.
Continue layering process, ending with coconut. Cover and chill until serving time. (Can be made 1 day in advance.)
To open and clean the coconut.
1. If you wish to save the juice , hold the coconut in the palm of your hand with the pointed tip facing away from you over a rimmed pan or bowl. Strike the coconut firmly on its equator with a hammer. Rotate slightly and strike it again. Continue until the coconut cracks open completely.
2. Pull the two halves apart with your hands, then crack each half into two or three smaller pieces with firm hammer blows.
3. Insert the blade of a dull table knife between the hard, hairy shell and the meat, and work it in horizontally, wiggling both the knife handle and the coconut. Once the knife is in about an inch, twist the handle vertically to separate the meat from the shell. Repeat at several points around the piece until the meat separates.
4. If desired, remove the thin brown skin from the meat with a paring knife or a Chinese cleaver.
5. If you don't want the juice , put the coconut in a plastic garbage bag and hit it forcefully and repeatedly with a hammer until you can feel that it has broken into several pieces. This will also separate the meat from the hard, hairy shell.
Source:
Cook's Illustrated, Mar./Apr. 1994, Page 21.
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