Orange and Grapefruit Slices with Coconut

Ingredients

• 1/2 cup sweetened shredded coconut
• 3 red or white grapefruit, peel and white pith removed
• 4 naval oranges, peeled and white pith removed
• 2 tablespoons light brown sugar

Directions

• Preheat oven to 325F.
• Spread coconut in a pie plate and bake, stirring occasionally, until lightly toasted, about 10 minutes. (Watch carefully, as coconut burns easily.) Cool and set aside.
• Slice grapefruit and oranges into 1/4-inch thick rounds. Arrange in layers, sprinkling each with some brown sugar in a glass or ceramic bowl. Cover and chill at least 2 hours. Sprinkle with coconut just before serving.
• Make ahead: Coconut can be toasted 1 day ahead and kept covered at room temperature. Fruit can be sliced 1 day ahead and kept chilled, covered.

Recipe found at: http://www.huffingtonpost.com/2011/10/27/orange-and-grapefruit-sli_n_1059540.html