3 Valencia oranges
Superfine sugar (optional)
40 g of grated coconut (see note below)

Preparation:

1. Cut the two ends of the oranges. Place the fruit flat on a cutting board and, using a paring knife, remove skin and thick as possible to white skin, being careful not to damage the pulp. Then peel the neighborhoods on edge over a bowl, by getting the juice.
2. Arrange a layer of orange slices in a small glass bowl or individual cups 2. Sprinkle lightly with sugar if you like. Then cover with a layer of coconut, and so on, alternating the layers until all ingredients. Finish by sprinkling orange juice that you have recovered. Cover and refrigerate at least 4 hours but not more than 24 hours. Serve chilled.

Our suggestions:

You may find chips coconut nature (no added sugar) in some food stores or specialty stores. The chips will give the look of your ambrosia salad, and a much more interesting texture to the palate.