Memes Ambrosia

• 6 navel oranges
• 1 cup shredded fresh coconut (see below)
• 1/4 cup sugar (optional)

1. To section the oranges, using a sharp knife and a cutting board, slice off the tops and bottoms so the oranges will stand upright.
2. For each orange, set the fruit upright on the board.
3. Working from top to bottom, slice off the peel, pith, and outer membranes from the orange to expose the segments.
4. Carefully cut each segment away from its membranes and put in a bowl along with any juice.
5. Squeeze any remaining juice from the membranes, then discard them.
6. To assemble, add the coconut to the orange segments and gently toss to combine.
7. Add sugar to taste, depending on the sweetness of the oranges.
8. The ambrosia can be refrigerated for up to 2 days, covered.
9. To crack the coconut, pierce three holes on the coconut shell with an ice pick or a clean screwdriver and drain out the juice.
10. Place the pierced, drained coconut directly on the rack in a preheated 350F oven for about 10 minutes to crack the shell.
11. Remove it from the oven and wrap it in a kitchen towel; place it either on the floor or on a sturdy work surface that can tolerate hammering.
12. Give the shell a couple of whacks with a hammer to break it completely open.
13. Remove the pieces of broken coconut from the towel.
14. The coconut meat, covered with brown skin, will pull away easily from the cracked shell.
15. Using a vegetable peeler, remove the brown skin from the meat.
16. Grate the skinless meat in a food processor or with a box grater.

oranges, fresh coconut, sugar

Taken from www.epicurious.com/recipes/food/views/meme-s-ambrosia-380297 (may not work)