Ambrosia Bowl


  • 4 large oranges
  • 1 can (13 1/2 oz) pineapple chunks with syrup
  • 2 tbs Cointreau, white rum or orange juice
  • 4 medium bananas
  • 4 tbs confectioners sugar
  • 3 1/2 oz flaked coconut
  • 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 ┬áthe 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.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.