Ambrosia Bowl

Ingredients

• Peel the oranges and remove the white membrane.
• Cut the oranges crosswise into 1/8 inch thick slices.
• Drain the pineapple, saving syrup.
• Combine the syrup with the Cointreau and set aside.
• Peel the bananas and cut diagonally into 1/8 inch slices.
• In an attractive serving bowl, layer half of the orange slices and sprinkle with 2 tbs of sugar.
• Layer half of the banana slices and half of the pineapple chunk and sprinkle with half  the coconut.
• Repeat layers of fruit and sugar.
• Pour the syrup mixture over the fruit, then sprinkle the remaining coconut.
• Top with pineapple chunks.
• Refrigerate for several hours until well chilled.