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“One of my southern grandmother's favorites, I learned it from her. It's a classic southern dish, you can use mangoes instead of oranges, for a more tropical flavor, but it won't be authentically Creole”
2hrs 30mins

Ingredients Nutrition


  1. Peel the oranges, removing all the white pith, then slice thinly, picking out seeds with the point of a knife. Do this on a plate to catch the juice.
  2. Pierce the "eyes" of the coconut and pour away the liquid, then crack open the coconut with a hammer. ( I do this outside on a stone surface).
  3. Peel the coconut with a sharp knife, then grate half of the flesh coarsely, either on a hand grater or on the grating blade of a blender or food processor.
  4. Layer the coconut and orange slices in a glass bowl (it just looks prettier), starting and finishing with the coconut. After each orange layer, sprinkle on a little sugar and pour on some of the reserved orange juice.
  5. Let the ambrosia stand for 2 hours before serving, either at room temperature or if it's hot weather in the fridge.

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