Preheat oven to 325 degrees. Spread coconut on a rimmed baking pan. Bake 5 minutes, or until toasted, stirring once.
While caramelizing the grapefruit, watch carefully so it browns without burning. Refrigerate leftovers overnight and top with granola the next day for a refreshing breakfast treat.
Servings and Ingredients
|⅓ c.||Hy-Vee sweetened coconut flakes|
|2||large grapefruits, peeled and cut crosswise into 1/2-inch-thick pieces|
|½ c.||Hy-Vee dark brown sugar, divided|
|2 c.||Hy-Vee plain Greek yogurt|
|2 tbsp.||Hy-Vee HealthMarket chia seeds|
|1 tbsp.||Hy-Vee honey|
|1 tbsp.||crystallized ginger, finely chopped, optional|
Things To Grab
- Rimmed baking pan
- Large skillet
- Small bowl
- 4 8-oz. glasses
Place half of the grapefruit slices in a large skillet. Sprinkle with 1/4 cup brown sugar. Cook over medium heat 4 minutes or until browned, turning once. Remove grapefruit from skillet and cool. Repeat with remaining grapefruit slices.
Combine yogurt, chia seeds, and honey in a small bowl. Place some of the grapefruit slices in the bottoms of four 8-oz. glasses. Top each with 1/4 cup yogurt mixture. Repeat with remaining grapefruit and yogurt mixture. Serve topped with toasted coconut and, if desired, ginger. Drizzle with additional honey, if desired.
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 0mg
- Sodium: 55mg
- Total Carbohydrates: 41g
- Protein: 14g