- 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
- 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.