1 whole fresh coconut (finely hand grated)
2-4 dozen oranges (depends on size)
4 large (#2) cans crushed pineapple in heavy syrup
12 OZ jar maraschino cherries (chopped)
Confectioners xxx powdered sugar to taste
1-2 lemon’s juice
Temperature:
Break coconut with hammer. Discard the fluid (which in commercial coconuts is NOT milk, but a preservative). Remove pulp and trim off lining. Grate by hand using a very fine cheese grater. Cut skin off oranges to expose the segments. Use a sharp knife to cut between segment divisions and remove pure orange pulp. Squeeze all juice from hull. Mix all remaining ingredients. Correct to desired sweetness with powdered sugar.