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3 to 4 oranges1/2 cup shredded coconut2 to 3 pints vanilla ice cream
Grate enough orange rind to give 1 teaspoon. Peel and section oranges, reserving any juice. Lightly toss orange sections, coconut, orange rind and juice; chill. Scoop ice cream ahead of serving time and place on serving plates; hold in freezer. To serve, spoon ambrosia mixture over ice cream.
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