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Yield 4 to 6 servings


  • 8 medium navel oranges
  • 1 (8-ounce) can crushed pineapple, drained
  • 1/2 cup flaked coconut
  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
  • Maraschino cherries

How to Make It

  1. Peel and section oranges over a bowl, reserving any juice. Stir together orange sections, juice, pineapple, and coconut. Cover and chill 8 hours.

  2. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.

  3. Spoon fruit mixture into individual dishes; top each serving with whipped cream and a cherry.

  4. Note: For sweeter ambrosia, stir 2 tablespoons granulated sugar into fruit mixture.