6-8 oranges, navels and others
1/2 fresh pineapple
1 cup unsweetened shredded coconut
2-4 Tablespoons sugar (optional)
Use a knife to remove orange skin and
pith. Cut out sections of fruit, removing seeds
and membranes. This is called supreming.
Cut peeled and cored pineapple into
small bite-sized pieces.
In a glass serving bowl, layer oranges
with pineapple, coconut and sugar, if desired.
Garnish the top with coconut.
Cover and refrigerate for at least one
hour or until completely chilled.
Serve chilled with dinner or as dessert.
Cover and refrigerate leftovers.