Ambrosia

Name: Ambrosia
Yield: 6 to 8 servings
Cuisine: Southern
Ingredients: 6 oranges, peeled and sliced into ¼ -inch rounds; 1 banana, peeled and thinly sliced; ½ cup sweetened shredded coconut; 1 cup orange juice; 3 tablespoons lemon juice; 2 tablespoons honey (optional); Splash of Cointreau (optional)

By Peter Feibleman

Published April 22, 2006

Tony Cenicola/The New York Times. Food Stylist: Jill Santopietro.

Media 1 of 1

Total Time: 15 minutes
Rating: 4(57)
Comments: Read comments

This is a classic Southern dessert in which layers of oranges, bananas and coconut are drizzled with honey, lemon juice and Cointreau. The perfect sweet to serve in the dreary midwinter months when your palate is craving something bright and juicy, but the berries haven't arrived yet.

Featured in: Rémoulade of Things Past

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Ingredients

Yield:Serves 6 to 8

6 oranges, peeled and sliced into ¼ -inch rounds
1 banana, peeled and thinly sliced
½ cup sweetened shredded coconut
1 cup orange juice
3 tablespoons lemon juice
2 tablespoons honey (optional)
Splash of Cointreau (optional)

Ingredient Substitution Guide

Preparation

Step 1
In a glass serving bowl, form a single layer of orange slices and top with a few slices of banana. Sprinkle a thin layer of coconut over the top. Repeat layering until all of these ingredients are finished, reserving a tablespoon of the coconut. Stir together the juices and honey, if using, and pour over the fruit. Follow with the Cointreau, if desired, and a final sprinkling of coconut. Serve immediately or cover and refrigerate for several hours.

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