6 navel oranges
1 cup shredded coconut
1 cup pineapple
1 small bottle maraschino cherries, drained well
½ cup whipping cream
4 oz sour cream
1 tbsp sugar
Peel the oranges and gently break into segments. Set aside.
In the medium bowl, whisk together the whipping cream, sour cream and sugar until thoroughly blended.
Slice the oranges segments in half over the bowl catching the orange juices in the bowl.
Use the rubber spatula to fold in the orange segments and juice.
Add the cherries and gently mix well.
Add the coconut to the orange and cherry mixture and gently mix with rubber spatula.
Set in the refrigerator covered for 2 hours.
Remove ambrosia from mixing bowl into a nice glass or china bowl.
Use the rubber spatula to wipe out all the amobrosia.