BREAKFAST AMBROSIA

"Ambrosia looks prettiest layered in a glass or crystal bowl."

3 medium to large oranges, peeled and cut into 1/4-inch slices
2 tangerines (or another orange), peeled and cut into 1/4-inch slices
1 to 3 tablespoons powdered sugar (optional)
1 cup unsweetened shredded coconut*
1 cup fresh pineapple chunks (or halved fresh figs)
Coconut juice from a fresh coconut or sweet white wine or orange-flavored liqueur

Arrange a thick layer of oranges and tangerines in the bottom of bowl. Top with a light sprinkling of powdered sugar, if using, and enough coconut to cover lightly. Add half of pineapple or figs. Continue alternating oranges, sugar, coconut and pineapple or figs, saving enough coconut to top off salad with a generous layer. Pour coconut water or a healthy splash of wine or liqueur over top.

Refrigerate at least 2 hours or preferably overnight.

*If your supermarket doesn't carry unsweetened shredded coconut, you can buy it at a health-food store.

Makes 6 servings
Source: A Real American Breakfast: The Best Meal of the Day, Any Time of the Day by Cheryl Alters Jamison and Bill Jamison