Coconut Ginger Broiled Grapefruit
I admit, the first time I heard of the idea of broiling grapefruit, I was … less than enthused. Warm grapefruit? Gross! And then I made some, and my suspicions were pretty much confirmed. It really wasn’t the greatest. (I did it totally wrong!)
But for some reason, last weekend, I was inspired to give it another whirl. Grocery stores are filled with big, gorgeous Texas grapefruits right now and each time I shop, I come home with another giant yellow-orange orb or two. I can’t resist! I love these sweet grapefruits because I can enjoy them simply halved and scooped and they’re sweet enough that they don’t need any sugar or other sweetener. They’re perfect as-is. Except … now I know they’re even better with a bit of ginger-laced coconut sugar, and then set under the broiler until golden and bubbly.
Holy moly are they better. Especially when topped with crunchy toasted coconut chips.
For me, the key is to start with a sweeter grapefruit from the get-go. I also think I broiled it too long the first time. But this time … just right. And I’m a convert.
I mean, yeah, Coconut Ginger Broiled Grapefruit isn’t exactly health food. Coconut sugar is still sugar. But I adore these for a nice and relatively reasonable little splurge.
At first, I called these brûléed grapefruit because the top gets almost crackly-hard in some spots (yum!). But no torches used here – I don’t own one (yet). Though I must admit I would love to pick one up just to try it on these.
I’m declaring it: I’m officially a broiled grapefruit convert! It’s out of this world, for real.
Coconut Ginger Broiled Grapefruit
Fresh ginger and coconut sugar top grapefruit halves and are broiled until caramelized and unbelievably delicious. Top with toasted coconut to take them over the top. Perfect for a special breakfast or brunch, but also ideal as a healthy(ish) dessert!
- 1/2 cup dried coconut chips or shredded coconut
- 2 grapefruits (I like Texas Rio or other Texas grapefruits for their sweetness)
- 1/4 cup plus 4 teaspoons coconut sugar, divided
- 2 teaspoons grated fresh ginger
- Preheat oven to 325 degrees Fahrenheit. Spread coconut on a cookie sheet and bake, stirring occasionally, until golden brown and fragrant, about 5-6 minutes. Remove from oven and set aside.
- Heat oven broiler on high. Cut your grapefruits in half and place them cut-side-up on a rimmed cookie sheet. If they do not sit flat, cut a little off of the bottoms of the halves to create a flat surface.
- Place 1/4 cup coconut sugar in a small bowl. Add the ginger and rub the ginger into the sugar with your fingers.
- Crumble the gingered sugar evenly over each grapefruit half. Sprinkle 1 additional teaspoon coconut sugar over the tops of each half, taking care to cover any spots couldn’t cover with the gingered sugar. Place in oven directly under broiler and broil until the sugar is bubble, melted, and golden in spots, about 5 minutes (but the time can really vary depending on your oven, so keep an eye on them from the get go and know it could take anywhere from 2 – 8 minutes).
- Remove from oven and sprinkle each half with the toasted coconut. Serve with spoons (serrated grapefruit spoons are great if you have them!)
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