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These Broiled Oranges with Toasted Coconut make for a perfect light dessert or palate cleanser between courses. They’re easy to make, so you can whip them up for a quick afternoon snack or brunch accompaniment as well.

Broiled Oranges with Toasted Coconut

Today I’m going to keep things simple.

I’m going to rub sugar into bright, juicy oranges, broil them up, and top them with coconut. And I’m going to call it dessert.

Because today isn’t about who makes the best ham or who finds the most eggs or who has the prettiest colored egg.

Today is about Jesus. It’s about resurrection. New life. Hope. Victory over the grave.

Could there be anything better?

Broiled Oranges with Toasted Coconut

Today, instead of fretting over lunch or the cleanliness of my house or the state of my flower beds, I’m going to be fully present. I’m going to sing a little too loudly in that pew at the side of the church. I’m going to fill my table with mismatched glasses and paper plates (yes PAPER plates…the horror!). I’m going to share a simple meal with my family. I’m going to say grace, and I’m going to have a lot to thank God for.

These oranges are a lovely way of celebrating this Resurrection Sunday. Every bite is like a burst of spring. Sweet, juicy, refreshing.

Broiled Oranges with Toasted Coconut

They make for a perfect light dessert or palate cleanser between courses. They’re so easy to make (3 ingredients people! 3 ingredients!), you can whip them up for a quick afternoon snack or brunch accompaniment as well. The smell alone is excuse enough to make them. It’s like the tropics blew through your front door and made themselves at home.

The easiest way to eat these is with a grapefruit fork, but you know what the most fun way is? Cut each half in  quarters and just take a big bite. Let the juice run down your chin. Lick your lips. Go back for more. Enjoy every messy, drippy, sticky bite.

Broiled Oranges with Toasted Coconut

Have a blessed Easter everyone!

Broiled Oranges with Toasted Coconut
Prep time
Cook time
Total time
Serves: 1
  • 1 orange, sliced in half
  • 2 teaspoons brown sugar
  • Handful sweetened, shredded coconut
  1. Set your broiler to high. Line a baking sheet with parchment paper
  2. Remove any seeds that are on the surface of the orange. If desired, run a knife between the flesh and peel and then cut slices, following the natural orange segments. (This makes for easier removal if you don't have a grapefruit spoon). You'll want to keep the peel intact so be careful not to cut through it.
  3. Rub a teaspoon of brown sugar on each half of the orange. Place on the baking sheet and put under the broiler (I used my lower shelf so it was a good distance away. If you go closer, I would put the broiler on low).
  4. Broil until bubbly and charred in a few places, about 6 minutes.
  5. Meanwhile, place the coconut in a small dry skillet over medium heat. Allow the coconut to get golden brown, stirring occasionally. Remove from heat.
  6. Serve oranges warm with the toasted coconut. If desired top with cinnamon or ginger.

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