This is a classic Southern salad, and this is the basic version. Navel oranges are sweetened and served with coconut. Many people add miniature
marshmallows to the salad,  You can stir in some sour cream or Greek yogurt to cut some of the sweet.

Ingredients:

• 4 large navel oranges
• 6 Tab confectioners’ sugar
• 1 1/3 c coconut (grated, fresh) or 1 can (3 1/2 oz.) coconut (flaked)
• 3 Tab orange juice

Directions:

1. Peel oranges, being careful to remove all outer white membrane.
2. Cut oranges crosswise into thin slices, about 1/8 inch thick.
3. Layer a third of slices in a serving bowl.
4. Sprinkle with 2 tablespoons of the confectioners’ sugar’
5. Then with 1/3 cup coconut and 1 tablespoon orange juice.
6. Repeat the layers two more times.
7. Refrigerate for 1 hour.

Serves:  6

Source: The Spruce Eats