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Ambrosia Terrine

Photo: Ray Kachatorian
Yield Makes 8 servings
For an easy and beautiful plated dessert, top a slice of store-bought pound cake with a slice of Ambrosia Terrine and a dollop of whipped cream. Prep: 30 minutes; Cook: 10 minutes; Chill: 3 hours.


  • 7 large navel oranges
  • 1 (6-ounce) package fresh frozen unsweetened grated coconut, thawed (about 2 cups)
  • 3/4 cup pecans, coarsely chopped and toasted
  • Pinch of salt
  • 1 2/3 to 2 cups orange juice
  • 3 tablespoons sugar
  • 4 (1/4-ounce) envelopes unflavored gelatin

How to Make It

  1. Line a 9- x 5-inch loaf pan with plastic wrap, and chill. Peel and section oranges, squeezing membranes and reserving juice in a separate bowl. (Every drop of juice counts.) Mix together orange sections and next 3 ingredients.

  2. Combine freshly squeezed orange juice with additional orange juice to make 2 cups, and boil with sugar in a saucepan. In a separate bowl, sprinkle gelatin over 1 cup additional juice, and let soften 1 minute. Pour boiling orange juice into gelatin mixture, and whisk until gelatin has dissolved.

  3. Pour orange-coconut mixture into prepared loaf pan. Cover with juice mixture, cover with plastic wrap, and chill at least 3 hours. Slice terrine, and serve immediately.