Families across the South have passed-down recipes for ambrosia that may include ingredients like marshmallows, whipped topping, or even mayonnaise. We chose to stick to the classic version of the recipe and let you have fun with any extras you’d like.
- 7 large navel oranges (about 5 pounds)
- 2 tablespoons confectioners’ sugar
- ⅛ teaspoon kosher salt
- 1½ cups sweetened flaked coconut
- Sweetened whipped cream, to serve
- Using a sharp small knife, cut top and bottom ends off oranges. Following curve of orange, cut off rind, making sure to remove all outer white pith. Cut out segments using orange membrane as a guide; remove any seeds if needed. Squeeze membranes into a bowl to collect juices; reserve ¼ cup.
- In a large bowl, whisk together reserved juice, confectioner’s sugar, and salt until well combined. Stir in orange segments. (Mixture can be refrigerated for up to 6 hours, if desired.)
- Divide half of orange mixture among 6 serving glasses; top with half of coconut. Repeat with remaining orange mixture and coconut. Serve with whipped cream, if desired.
Substitute 1½ cups drained, stemmed, and halved maraschino cherries and 1 cup unsweetened coconut flakes for 2 navel oranges and sweetened flaked coconut.
Substitute 4 Cara Cara oranges (peeled and cut crosswise into rounds), 2 grapefruits (peeled and cut into segments), 1 cup chopped toasted pecans, and ¾ cup roasted coconut chips for navel oranges and sweetened flaked coconut.