From the December/January 2015 issue
By: Melissa Joulwan–

This recipe requires a bit of forethought: Place a (14.5-oz) can of full-fat coconut milk in the refrigerator, ideally overnight, but 3–4 hours will do.

Serves 8–10, Prep 25 minutes, Assemble 15 minutes


  • 1 cup raw pecans or pistachios
  • 1 fresh coconut*
  • 6 navel oranges
  • 1 cup red raspberries or Bing cherries
  • 2 cups pineapple chunks, fresh or canned, packed in their own juice
  • 1 (14.5-oz) can coconut milk (Thai Kitchen works best)
  • 1 TBSP

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