Prep: 15 mins
Cook: 0 mins
Chill Time: 60 mins
Total: 75 mins
Servings: 6 servings
This is a classic Southern salad, and this is the basic version. Navel oranges are sweetened and served with coconut. Many people add miniature marshmallows to the salad, and other fruits may be added. Try it with pieces of apple, sliced bananas, or peaches. Toss some grapes or berries with the ambrosia and top it with toasted pecans.
Ingredients
- 4 large navel oranges
- 6 tablespoons confectioners' sugar
- 1 1/3 cups coconut (grated, fresh) or 1 can (3 1/2 oz.) coconut (flaked)
- 3 tablespoons orange juice
Steps to Make It
-
Gather the ingredients.
-
Peel oranges, being careful to remove all outer white membrane. Cut oranges crosswise into thin slices, about 1/8 inch thick.
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Layer a third of slices in a serving bowl. Sprinkle with 2 tablespoons of the confectioners' sugar, then with 1/3 cup coconut and 1 tablespoon orange juice. Repeat the layers two more times.
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Refrigerate for 1 hour.
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Serve and enjoy!
| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 130 |
| % Daily Value* | |
| Total Fat 6g | 8% |
| Saturated Fat 5g | 26% |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Total Carbohydrate 20g | 7% |
| Dietary Fiber 2g | 8% |
| Protein 1g | |
| Calcium 16mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
