1/2 cup grated fresh coconut
4 large navel oranges
2 teaspoons sugar
Pinch of kosher or sea salt
1 tablespoon cream Sherry
Cut peel and pith from oranges with a sharp paring knife. Working over a large bowl, cut segments free from membranes, letting them drop into bowl; squeeze juice from membranes into bowl.
Gently toss oranges with coconut, sugar, salt, and sherry. Chill, covered, at least 1 hour.