1	Fresh	Coconut
1	Ripe	Fresh pineapple
6	Large	Navel oranges

Prepare coconut; Preheat oven to 350°. With hammer and screwdriver or large nail, puncture 2 of the 3 eyes (indentations at 1 end) of the coconut. Drain liquid. Bake coconut 15 minutes. Remove coconut from oven and wrap in a kitchen towel. With hammer, hit coconut to break into large pieces. With knife, pry coconut meat from shell. With vegetable peeler or sharp paring knife, peel brown outer skin from coconut meat. With vegetable peeler or large holes of grater, peel or grate 1 cup coconut. (Wrap and refrigerate remaining coconut up to 2 days for another use).

Prepare the pineapple as directed. After coring the quarters, cut them lengthwise in half; slice into chunks. Place in a large bowl.

Prepare oranges. Cut off ends. Place on a cutting board and slice off remaining rind. Cut up sections of orange in ½-1" cubes. Add shredded coconut to bowl and toss gently to combine.

YIELD: 10 Servings .