I'm not sure if this is the kind of thing you had in mind. Ambrosia is traditional in the South, and in my family it is always our dessert after Christmas dinner. This is my mother's recipe. The directions are in her words, not mine. I'd like to add that she always made my father grate the coconut.
* Exported from MasterCook *
Mom's Southern Ambrosia
Recipe By :Reba Murphey
Serving Size : 20 Preparation Time :48:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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14 small oranges -- or about 10 large
1 can crushed pineapple in syrup
1/2 cup sugar
Select a fresh coconut that shakes and is heavy. Eyes should be hard, not mushy or soft; juice should be sweet; and the meat firm with no spots. If the juice is not sweet, take it back! Good coconuts (like good men?) are hard to come by. Puncture the eyes, drain the juice and set aside. Remove meat from husk and peel off the brown layer. Grate by hand on medium side of grater. Don't waste any coconut; grate until there's nothing left, even if you skin your knuckles and fingertips. If you don't bleed, you probably didn't do it right. Add coconut juice to grated coconut and set aside.
Peel oranges. Meticulously separate every shred of membrane from sections and discard. Coarsely chop the pulp and add to coconut. Add pineapple and about 1/2 cup sugar (or to taste). Mix well and refrigerate 12 hours before serving.
A labor of love.
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Per Serving (excluding unknown items): 143 Calories; 7g Fat (39.9% calories from fat); 2g Protein; 21g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0