The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Watershed Ambrosia


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


  1. Pour coconut milk, honey, sherry and salt in medium bowl and whisk to combine.
  2. 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.
  3. Sprinkle with pecans and sea salt immediately before serving.
Print Recipe