Ingredients ½ cup coconut milk ¼ cup honey 2 tablespoons Coconut White Balsamic Vinegar 2 tablespoons cream sherry Pinch salt 6 oranges, peeled and sliced into rounds 1 cup grated coconut (unsweetened) 1 cup roasted pecan pieces ½ teaspoon coarse sea salt

Directions Pour coconut milk, honey, Coconut White Balsamic Vinegar, sherry and salt in medium bowl and whisk to combine. In large glass serving bowl, layer oranges and coconut alternately then pour coconut milk mixture over top. Cover and place in refrigerator for 30 minutes. Sprinkle with pecans and sea salt immediately before serving.

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