Yield
4 Servings

How to Make It

Step 1

Preheat oven to 350°F. Spread coconut on a large baking sheet. Toast, stirring occasionally, until light brown, 8 to 10 minutes. Let cool. Put 4 dessert bowls in refrigerator to chill.

Step 2

Peel oranges and grapefruit, removing white pith. Working over a bowl to catch juices, cut segments from membrane. Put fruit in same bowl. (For instructions to slice perfect citrus segments, see Tip Strip, left.)

Step 3

Just before serving, stir cooled coconut, grapes, sugar (adjust amount to taste) and marshmallows into bowl with oranges and grapefruits. Stir gently to avoid breaking up citrus segments.

Step 4

Spoon ambrosia into chilled bowls and top each with a cherry. Serve ambrosia with butter cookies or slices of pound cake, if desired.

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