Broiled Grapefruit with Vanilla Ginger Coconut Cream

This is best served warm out of the oven, and melty with the coconut cream on top. I've made this with both fresh and ground ginger, and I found that ground ginger tastes best. The cream can be made ahead of time. Store it in an airtight container in the refrigerator for up to 5 days.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 grapefruit halves


  • 3 grapefruits
  • 3 tablespoons olive oil or butter
  • 4 tablespoons maple syrup divided
  • 1/2 teaspoon ground ginger
  • 1 cup coconut cream {chilled}
  • 1/2 teaspoon vanilla extract
  • sea or flake salt to garnish
  • lemon zest to garnish


  • Set the oven to broil, and line a baking dish with parchment paper.
  • Halve the grapefruits, and place them in the dish cut side up. Cut each grapefruit's flesh by tracing the perimeter and each segment with a knife. This will make it easier to scoop out and eat after it has been broiled. 
  • Drizzle on the oil and 3 tablespoons maple syrup. Broil on high for about 10 minutes or until bubbly and slightly browned. Pull it out of the oven, cool for 5 minutes and sprinkle on the flake salt.
  • Prepare the coconut cream while the grapefruit is under the broiler. 
  • In a small bowl whisk together the ginger, vanilla and remaining 1 tablespoon maple syrup and set aside. Then whip the coconut cream in a small bowl with a hand-mixer until it's blended. This will take only a few seconds. Then fold in the ginger mixture until well-combined.
  • Serve warm with a dollop of coconut cream and lemon zest.