Recipe - New Orleans Ambrosia

3 lg Oranges, navel
One half cup Confectioner's sugar,
approx.
1/3 cup Coconut, grated

Peel the oranges and slice them about 1/4" thick. Put a layer of 2 or 3
orange slices on the bottom of 4 deep individual dessert bowls. Sprinkle
about 1 One half tablespoons sugar over each one, then sprinkle each with about
1 tablespoon grated coconut. Repeat the layers until you have used up all
the orange slices. Cover with sugar and a layer of coconut. Set the bowls
in the refigerator to chill for an hour or more before serving.

NOTES : NOTE: This is a simple 19th century dessert made with fresh
oranges, grated coconut, and confectioner's sugar.

Recipe by: Rima and Richard Collin The New Orleans Cookbook Posted to
MCRecipe Digest V1 #542 by "M.Leiva" mleiva@netcom.ca on Mar 26, 1997