Creole Ambrosia

• 6 oranges
• 1 fresh coconut
• 2 tablespoons superfine sugar

1. Peel the oranges, removing all the white pith, then slice thinly, picking out seeds with the point of a knife.
2. Do this on a plate to catch the juice.
3. Pierce the "eyes" of the coconut and pour away the liquid, then crack open the coconut with a hammer.
4. ( I do this outside on a stone surface).
5. Peel the coconut with a sharp knife, then grate half of the flesh coarsely, either on a hand grater or on the grating blade of a blender or food processor.
6. Layer the coconut and orange slices in a glass bowl (it just looks prettier), starting and finishing with the coconut.
7. After each orange layer, sprinkle on a little sugar and pour on some of the reserved orange juice.
8. Let the ambrosia stand for 2 hours before serving, either at room temperature or if it's hot weather in the fridge.

oranges, fresh coconut, sugar

Taken from www.food.com/recipe/creole-ambrosia-175352 (may not work)