I’ve never made ambrosia and I think I’ve probably never had it as well. I think. According to A Real American Breakfast, it is a Southern holiday dessert, but makes for a nice breakfast at any time of the year. The recipe used orange slices, but suggested strawberries too, so I decided to go with that. Because I did not have quite enough strawberries I rounded up the figure with some black berries.
For breakfast ambrosia you should find:
2 pounds berries, thickly sliced
3/4 cup unsweetened shredded coconut
1 cup fresh orange juice
coconut water from a fresh coconut, brandy, orange curacao or sweet white wine (optional)
Preparing the ambrosia:
Arrange a layer of berries at the bottom of a bowl, sprinkle with some sugar and cover with a little coconut. Add another layer, using the black berries this time and also sprinkle some sugar and cover with coconut. Continue in alternating layers until there you’ve used all the berries. Pour some coconut water (or any of the alcoholic options) and the orange juice over the fruit, sprinkle with some sugar and cover with a generous layer of coconut. Refrigerate the ambrosia before serving, but not for too long, only about an hour.
I ended up halving the recipe and serving it in individual little glasses, showing off the layers of berries and coconut. It looked really pretty. A pleasant accompanied to breakfast and certainly something to keep in mind for a festive event.
This recipe is from A Real American Breakfast by Cheryl Alters Jamison and Bil Jamison. It yields enough to serve 6 people.