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We put a summery, tropical spin on a classic ambrosia salad with ginger, coconut, pineapple and more exotic flavors.

Source: Martha Stewart Living, July/August 1999
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Directions

Cook's Notes

Serve it in individual bowls or goblets if you don't want to use split coconuts. Pick coconuts that are free of moisture around the "eyes." They should be heavy with liquid -- you can hear it when you shake the fruit.

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