Directions:
- Preheat oven to 400°F with rack in middle.
- Pierce softest eye of coconut with a small screwdriver, then drain liquid and discard. Bake coconut in a shallow baking pan until it cracks, about 20 minutes. When cool, wrap in a towel and break shell with a hammer. Pry flesh from shell with screwdriver and peel off brown membrane with a vegetable peeler. Rinse coconut flesh. Coarsely grate coconut on large holes of a box grater using light pressure in long strokes to produce long, feathery flakes.
- Cut peel and pith from oranges with a sharp paring knife. Working over a large bowl, cut segments free from membranes, letting them drop into bowl; squeeze juice from membranes into bowl.
- Gently toss oranges with coconut, sugar, salt, and Sherry. Chill, covered, at least 1 hour.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 190.09 Kcal (796 kJ) | ||
| Calories from fat | 150.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.7g | 26% | |
|---|---|---|---|
| Cholesterol | 1.89mg | 1% | |
| Sodium | 25.84mg | 1% | |
| Potassium | 176.71mg | 4% | |
| Total Carbs | 9.61g | 3% | |
| Sugars | 5.05g | 20% | |
| Dietary Fiber | 4.47g | 18% | |
| Protein | 2.05g | 4% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 1mg | 6% | |
| Calcium | 7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 332.28 Kcal (1391 kJ) | ||
| Calories from fat | 262.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.2g | 26% | |
|---|---|---|---|
| Cholesterol | 3.31mg | 1% | |
| Sodium | 45.18mg | 1% | |
| Potassium | 308.89mg | 4% | |
| Total Carbs | 16.79g | 3% | |
| Sugars | 8.83g | 20% | |
| Dietary Fiber | 7.81g | 18% | |
| Protein | 3.58g | 4% | |
| Vitamin C | 2.6mg | 2% | |
| Iron | 1.7mg | 6% | |
| Calcium | 12.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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