½ cup coconut milk , ¼ cup honey , 2 tablespoons cream sherry , Pinch salt, 6 oranges, peeled and sliced into rounds, 1 cup grated coconut (unsweetened) , 1 cup roasted pecan pieces , ½ teaspoon coarse sea salt
- Pour coconut milk, honey, sherry and salt in medium bowl and whisk to combine.
- In large glass serving bowl, layer oranges and coconut alternately then pour coconut milk mixture over top. Cover and place in refrigerator for 30 minutes.
- Sprinkle with pecans and sea salt immediately before serving.
- Recipe from Chef Zeb Stevenson of Watershed on Peachtree, Atlanta, Georgia