Ambrosia
2 1/2 cups crushed pineapple
1 dozen oranges
1 medium size fresh coconut or 1 cup flaked coconut

Obtain fruit pulp and juice from oranges, being careful to remove all membrane and seeds. Remove hull and brown covering of coconut and grate coconut, using a fine grater. The coconut milk may be used if desired. Combine grated coconut, coconut milk, orange pulp, juice and crushed pineapple. Sugar may be added if the mixture is not of desired sweetness. Chill and heap into sherbet dishes. Garnish with red or green cherries or mint leaves. Makes 20-25 servings of Ambrosia.

Molded Ambrosia
1 cup graham cracker crumbs
1/4 cup butter, melted
1 cup crushed pineapple
1 package orange flavored gelatin
1/3 cup sugar
1 cup hot water
1 cup sour cream
1/4 tsp vanilla
1 cup diced orange sections
1/2 cup flaked coconut

Combine crumbs and butter; reserve 1/3 cup for topping. Press remaining crumb mixture into an 8″ x 8″ x 2″ baking dish. Drain pineapple, reserving syrup. Dissolve gelatin and sugar in hot water. Stir in reserved syrup. Chill until partially set. Add sour cream and vanilla; whip until fluffy. Fold in the pineapple, oranges, coconut; pour over crumbs in dish. Sprinkle top with reserved crumbs. Chill until firm. Cut in squares. Trim with maraschino cherries. Recipe makes 9 servings of Molded Ambrosia Dessert.