Name: Orange Ambrosia
Ingredients: 6 oranges; 14 coconut

Orange Ambrosia

A layered dessert of sliced oranges and grated coconut, sweetened with sugar.

From an old cookbook · modernised transcription

By Alexander, Agnes B. (Agnes Baldwin), 1875-1970 · From a historical cookbook (Internet Archive) · 2 ingredients

Why it works: Orange and coconut work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 584 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Orange Ambrosia

Ingredients

6 oranges
14 coconut

Directions

Prepare

Slice 6 oranges and cover with sugar.
Grate 14 coconut.

Assemble

Arrange in glass dish in alternate layers of orange and coconut, and heap coconut on top.

Nutrition, whole recipe (rough)

345Calories

4 gProtein

27 gFat

25 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Coconut	1/2 cup shredded (40g)	283
Orange	1 medium (131g)	62

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Alexander, Agnes B. (Agnes Baldwin), 1875-1970. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Orange + coconuttop 11% of all pairs

Smell alikemoderate

Cooked together584 recipes

Shared aroma: ethyl octanoate (fruity, wine).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Oranges: Provide juice and acidity that sweetens and moistens the layered dessert.
Coconut: Adds texture, sweetness and a fatty richness to the layers and topping.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.