I’m a big fan of grapefruit, so much so that I paid way too much for an imported one while pregnant in China. Long, long ago, I would top grapefruit with a sprinkling of sugar, but over the years I’ve come to enjoy the slight bitterness of plain grapefruit. Not today. Judging from its mate I knew this would be an exceptionally sour grapefruit, and I wasn’t in the mood for the onslaught. I wanted something sweet to tame it down but something that was not sugar. Enter: toasted coconut. I saved some leftover toasted coconut knowing that at some point I would use it to top something. I just hadn’t figured out what until now. The toasted coconut provided a nice crunch that mimicked the sugar but it wasn’t nearly as sweet; it’s a more subtle sweetness with an edge (from the toasting). I like to think it’s more elegant and refined, but fun. It is Saturday after all. Here’s mine: What’s yours?
Note: You can toast sweetened coconut in a dry frying pan if you don’t have it magically sitting on your counter. Just be sure to watch it carefully so it doesn’t burn; it goes from okay to black quickly.