Ambrosia is the simplest Southern dessert, an heirloom classic made with fresh fruit, sugar and grated coconut; the recipe for ambrosia first began appearing by that name in Southern cookbooks in the last quarter of the nineteenth century.
Yield: 6 servings
6 navel oranges, peeled, sectioned and chopped
1 pineapple, peeled and cut into 1-inch cubes
2 cups unsweetened shredded coconut
Sugar to taste
place orange segments in bottom of glass serving bowl. Sprinkle with layer of coconut. Add layer of pineapple, sprinkling with another layer of coconut. Repeat until bowl is full, finishing with a layer of coconut.
If you like this recipe, I think you’ll really enjoy this cookbook: