Watershed Ambrosia

By: Hannah Lee Leidy
Watershed ambrosia
Photo by Robert Strickland

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6 servings

  • 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.
  • Recipe from Chef Zeb Stevenson of Watershed on Peachtree, Atlanta, Georgia

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