Active Time

　　35 min

　　Total Time

　　2 hr (includes chilling)

　　This juicy, fresh-fruit version evokes those described in 19th-century southern cookbooks. Flakes of fresh coconut provide a nice chew, and a little Sherry gives it sophistication and complexity. Ambrosia is often served as part of the transition to dessert, but at a generous meal like this one it fits in well earlier on, providing a bright, refreshing contrast to the main course.

　　

Ingredients

Makes 8 servings

　　1 medium coconut

　　8 large navel oranges

　　2 tablespoons sugar

　　Pinch of kosher or sea salt

　　3 tablespoons cream Sherry

　　

Step 1

Preheat oven to 400°F with rack in middle.

　　

Step 2

Pierce softest eye of coconut with a small screwdriver, then drain liquid and discard. Bake coconut in a shallow baking pan until it cracks, about 20 minutes. When cool, wrap in a towel and break shell with a hammer. Pry flesh from shell with screwdriver and peel off brown membrane with a vegetable peeler. Rinse coconut flesh. Coarsely grate coconut on large holes of a box grater using light pressure in long strokes to produce long, feathery flakes.

　　

Step 3

Cut peel and pith from oranges with a sharp paring knife. Working over a large bowl, cut segments free from membranes, letting them drop into bowl; squeeze juice from membranes into bowl.

　　

Step 4

Gently toss oranges with coconut, sugar, salt, and Sherry. Chill, covered, at least 1 hour.