This simple dessert makes a colorful, light ending to top off a heavy meal. It is a good way to end a bountiful holiday dinner and is a great favorite in the South for Thanksgiving and Christmas dinners.

Ingredients

4 slices fresh ripe pineapple
4 large seedless oranges
1 cup freshly grated coconut
Powdered sugar, optional
Maraschino cherry and mint leaf

Directions

Peel and core the pineapple slices. Peel oranges, being careful to remove all outer white membrane. Cut oranges crosswise into 1/8-inch thick slices

Into serving dish, layer the pineapple slices, coconut and orange slices, sprinkling with powdered sugar, if desired. Cover and refrigerate for 2 to 3 hours.

Comments

Traditionally, fresh pineapple, oranges and coconut are used for Ambrosia. Other fruits are not added usually. However, a good dessert results if bananas, mangoes, apricots, berries or other fruit are added. A dash of rum adds a nice touch.