- 12 large navel oranges
- 2 1/2 cups freshly grated fresh coconut (1 medium coconut)
- 3 tablespoons sugar
- 3 tablespoons cream sherry
- 1/4 teaspoon salt
How to make this recipe
Using a sharp knife, peel the oranges, removing all the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes over the oranges in the bowl.
Two to four hours before serving, stir in the coconut, sugar, sherry and salt.
The recipe can be prepared through Step 1 up to 1 day ahead.