4 large seedless oranges
4 slices pineapple, fresh or drained
1 cup shredded coconut
4 maraschino cherries for garnish
4 mint sprigs for garnish
Peel oranges, carefully removing the outer white membranes. Cut crosswise into 1/8-inch slices.
Into 4 dessert cups, layer the pineapple slices, topped with 3/4 cup of the coconut. Top coconut with the orange slices. Cover with plastic wrap and refrigerate 2 to 3 hours. Before serving, remove plastic wrap and garnish with remaining coconut, a maraschino cherry and a mint sprig on each dish.
NOTE: This is good served with cookies, pound cake and/or brownies.