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.
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?
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.
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.
Have a blessed Easter everyone!
- 1 orange, sliced in half
- 2 teaspoons brown sugar
- Handful sweetened, shredded coconut