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Ambrosia Bowl

chef.jackson's picture
Ingredients
  Canned unsweetened pineapple chunks 16 Ounce
  Cointreau/Other orange-flavored liqueur 3 Tablespoon
  Oranges 4 Large
  Bananas 4 Medium
  Powdered sugar 2 Tablespoon
  Canned flaked coconut 3 1⁄2 Ounce
  Maraschino cherries 6
Directions

Drain pineapple, reserving juice; set aside.
Combine Cointreau and pineapple juice; set aside.
Peel oranges removing white membrane; cut into '1/8-inch-thick slices.
Peel bananas, and cut diagonally into 1/8-inch thick slices.
Dip banana slices into reserved pineapple juice mixture to prevent browning.
Arrange half the orange slices in a 2V2-quart serving bowl.
Sprinkle with 1 tablespoon powdered sugar.
Top with half the banana slices and half the pineapple chunks; sprinkle with half the coconut.
Repeat layers of fruit and powdered sugar.
Pour reserved pineapple juice mixture over fruit; sprinkle with remaining coconut and garnish with cherries.
Refrigerate until serving time.

Recipe Summary

Cuisine: 
American
Servings: 
10

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