- 1 whole fresh coconut (finely hand grated)
- 2-4 dozen oranges (depending on size)
- 60 OZ canned crushed pineapple in heavy syrup
- 18-24 OZ jarred maraschino cherries (chopped)
- 1½ OZ lemon juice
- 173 GR confectioners xxx powdered sugar (or to taste)
- 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.
Yields ~1½ GAL.