Island Ambrosia

• 1 fresh coconut
• 1 ripe pineapple
• 6 large navel oranges

1. Prepare coconut: Preheat oven to 350 degrees F. With hammer and screwdriver or large nail, puncture 2 of the 3 eyes (indentations at 1 end) of the coconut.
2. Drain liquid.
3. Bake coconut 15 minutes.
4. Remove coconut from oven and wrap in kitchen towel.
5. With hammer, hit coconut to break it into large pieces.
6. With knife, pry coconut meat from shell.
7. With vegetable peeler or sharp paring knife, peel brown outer skin from coconut meat.
8. With vegetable peeler or large holes of grater, peel or grate 1 cup coconut.
9. (Wrap and refrigerate remaining coconut up to 2 days for another use.)
10. Prepare pineapple: Cut off crown and stem end from pineapple.
11. Stand pineapple upright on cutting board and with large chef's knife, slice off rind and remove eyes.
12. Cut pineapple lengthwise into quarters.
13. Cut out core.
14. Cut quarters lengthwise in half; slice into chunks.
15. Place in large bowl.
16. Prepare oranges: Cut off ends from oranges; place on a cut end on cutting board and slice off rind.
17. Holding oranges over bowl, with paring knife, cut out sections.
18. Squeeze juice from membranes into bowl.
19. Add shredded coconut to bowl and toss gently to combine.

fresh coconut, pineapple, oranges

Taken from www.delish.com/recipefinder/island-ambrosia-907 (may not work)