Nutrition per serving may change if servings are adjusted.
12 large oranges
4 kiwi, peeled, halved and sliced
6 teaspoons sugar, divided
½ cup dry sherry
2 tablespoons Cointreau, or other orange liqueur
½ cup shredded or shaved fresh or dried unsweetened coconut, toasted (see box)
Fresh mint sprigs for garnish
Cut the peel and white pith from the oranges with a sharp paring knife. Set a sieve over a bowl; working over the bowl, cut out the orange sections from between the membranes, allowing the sections to fall into the sieve (discard seeds). Squeeze the membranes to extract any remaining juice. Measure out ½ cup of the juice that has collected in the bowl and set aside. (Reserve the remainder for another use.)
Arrange one-third of the orange sections in the bottom of a clear bowl and sprinkle with 2 teaspoons sugar. Arrange half of the kiwi, then another third of the orange sections over top. Sprinkle with 2 teaspoons sugar. Top with the remaining orange sections and kiwi. Sprinkle with the remaining 2 teaspoons sugar.
Combine sherry, orange liqueur and the reserved ½ cup orange juice in a small bowl. Pour over the fruit. Cover and chill for at least 2 hours or overnight.
Just before serving, garnish with toasted coconut and mint sprigs.