1 Oranges, peeled and sliced (quantity to fill your serving dish; plan on 1–2 oranges per person)
1 Powdered (confectioners') sugar, to taste — approximately 1–2 tbsp (8–16 g) per layer
1 Shredded unsweetened coconut, to taste — approximately 2–3 tbsp (10–15 g) per layer
Instructions
1. Peel the oranges, removing as much of the white pith as possible, then slice them crosswise into rounds approximately 1/4 inch (6 mm) thick.
2. Arrange a single layer of orange slices in the bottom of a shallow serving dish or glass bowl.
3. Sprinkle the layer evenly with powdered sugar and shredded coconut.
4. Repeat the layering — oranges, then powdered sugar, then coconut — until all the orange slices are used, finishing with a dusting of sugar and coconut on top.
5. Serve promptly: do not allow the assembled salad to stand more than 15–20 minutes before serving. Once sliced, oranges may develop a faint bitterness, particularly around any remaining pith. If preparing in advance, keep the orange slices separate from the sugar and coconut and assemble at the table.
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