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Orange and Grapefruit Slices with Coconut

First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Orange and Grapefruit Slices with Coconut

Orange and Grapefruit Slices with Coconut
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
Provided by:
total prep
This recipe is an easy take on ambrosia and a wonderfully refreshing way to start Christmas morning.


  • 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


  • 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.


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