lets look at the Facts from history before enjoying this sweet, refreshing and healthy dessert.
Ambrosia was the diet of the gods in Ancient Greek mythology. It is also described as conferring longevity or immortality on everyone who eats it.
At Olympus, it was brought to the gods by doves and served at the divine feast by Hebe.
Nowadays, a dessert made of shredded coconut and oranges is known as ambrosia.
This exquisite and delicious dessert is so light and airy, so it pairs well with the heavy food normally served at dinners on holidays. Party guests are going to think you've slaved on it for hours.
In separate bowls with an electric mixer, beat the coconut cream and heavy cream at high speed until thickened and very soft peaks form. Fold the coconut cream softly into the whipped cream; fold in the sugar of the coconut.
Fold the coconut cream softly into the whipped cream and then fold in coconut sugar.
After peeling off, Section grapefruit, mandarin, and oranges.
Combine citrus sections and pineapple in a bowl. Drain out the juice after combining, in a separate container to use while assembling.
On the bottom of a 12-cup trifle dish, put 2 cups of the fruit cake pieces; drizzle with 2 tablespoons of the reserved juice on the cake pieces.
Cover with 1 1/2 cups of the mixture of fruit, 3 tablespoons of coconut flakes, and 2/3 cups of the mixture of cream. Repeat until the bowl is complete.
Serve immediately or chill, as per your preferences.
Ingredients
Directions
In separate bowls with an electric mixer, beat the coconut cream and heavy cream at high speed until thickened and very soft peaks form. Fold the coconut cream softly into the whipped cream; fold in the sugar of the coconut.
Fold the coconut cream softly into the whipped cream and then fold in coconut sugar.
After peeling off, Section grapefruit, mandarin, and oranges.
Combine citrus sections and pineapple in a bowl. Drain out the juice after combining, in a separate container to use while assembling.
On the bottom of a 12-cup trifle dish, put 2 cups of the fruit cake pieces; drizzle with 2 tablespoons of the reserved juice on the cake pieces.
Cover with 1 1/2 cups of the mixture of fruit, 3 tablespoons of coconut flakes, and 2/3 cups of the mixture of cream. Repeat until the bowl is complete.