I haven’t had broiled grapefruit since I was a little girl at my grandma’s house. I actually forgot what it tasted like, but I had vague memories of enjoying it. Grapefruit is in season in the wintertime, but is kind of chilly to eat when you are trying to warm up. Broiling it releases juices and turns it into a decadent dessert. Traditionally it is made with brown sugar and cinnamon, but I used maple syrup (any sweetener would work well -or none). This is my coconuty version! The coconut part is not necessary at all, so make it according to how you like it. 🙂 Broiled grapefruit feels like dessert, but would be an awesome part of a holiday breakfast!
Drizzle of maple syrup (or honey, brown sugar, rapadura, or nothing)
Drizzle of melted coconut cream concentrate/coconut manna
OR a dollop of whipped coconut cream
1. Cut grapefruit in half. If it has a hard time balancing, trim a sliver off the bottom so it sits well.
2. Cut the sections with a grapefruit knife or small sharp paring knife. Turn on the broiler.
3. Put the two halves on a small cookie sheet or roasting pan and drizzle with maple syrup (if desired) and sprinkle with salt. (Wait for the coconut!! Or it will burn.)
4. Broil just a few minutes, and don’t leave it alone! 🙂 It moves fast. You want the juices to release, but for it not to burn. (I like mine warm, but not too hot so most of the Vitamin C is still intact.)
5. When it is just about done, pull it out and drizzle with the coconut cream concentrate. Put it back under the broiler, but don’t leave it for a minute! It takes about 22 seconds for it to brown.
6. Pull it out and serve in bowls. It is very juicy and it would be so good with a dollop of whipped coconut cream (or even whipped cream/yogurt)! 🙂