Grapefruit With Vanilla-Honey And Coconut – a delicious recipe with coconut, ruby grapefruits, honey, butter, vanilla bean, serving. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Toast the coconut in the oven at 350F, stirring it a couple times, until it is lightly browned and fragrant, about 7-10 minutes.
2
Meanwhile, use a sharp knife to cut the peel and pith off the grapefruits - cut the ends off first, then cutting down the sides following the curvature of the fruit to remove the peel and the white pith. Then, cut between the membranes to release the grapefruit segments. Divide the segments between 4 plates.
3
Combine the honey and the butter in a small saucepan and bring to a bare simmer. Remove from the heat and scrape the seeds from the vanilla bean into the honey mixture. Stir the vanilla in. Then, drizzle the warm sauce over the plates of grapefruit.
4
Top the grapefruits generously with toasted coconut and add a spoonful of yogurt to each plate, if desired. Serve!
209
kcal
Calories
6
g
Fat
35
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/3 cup unsweetened, shredded coconut, 4 ruby grapefruits, 1/3 cup honey, 2 tablespoons salted butter, and more.
Yes, Grapefruit With Vanilla-Honey And Coconut falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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