Orange and Grapefruit Slices with Coconut

Orange and Grapefruit Slices with Coconut

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

Provided by: Ruth Cousineau

2 hr 30 mins total 25 mins prep Full Screen

Servings

This recipe is an easy take on ambrosia and a wonderfully refreshing way to start Christmas morning.

Ingredients

• 1/2 cup sweetened shredded coconut
• 3 red or white grapefruit, peel and white pith removed
• 4 naval oranges, peeled and white pith removed
• 2 tablespoons light brown sugar

Directions

• Preheat oven to 325F.
• Spread coconut in a pie plate and bake, stirring occasionally, until lightly toasted, about 10 minutes. (Watch carefully, as coconut burns easily.) Cool and set aside.
• Slice grapefruit and oranges into 1/4-inch thick rounds. Arrange in layers, sprinkling each with some brown sugar in a glass or ceramic bowl. Cover and chill at least 2 hours. Sprinkle with coconut just before serving.
• Make ahead: Coconut can be toasted 1 day ahead and kept covered at room temperature. Fruit can be sliced 1 day ahead and kept chilled, covered.

• Filed under:
• Fruit,
• American,
• Easy,
• Kid-Friendly,
• Vegan,
• Dessert,
• Breakfast & Brunch,
• Winter,
• Christmas

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