RECIPE: Chocolate and Coconut Texas Rio Star Grapefruit Sections
2 Texas Rio Star Grapefruit
1 bowl Bakers dipping chocolate
Sweetened, shredded coconut
Section Rio Star Grapefruit, and pat dry.
Heat dipping chocolate up in 30 second intervals until melted.
Spread chocolate on half of each grapefruit section with a butter knife.
Sprinkle coconut on top of chocolate, lightly pressing coconut into chocolate to make stick.
Place all sections on a wax paper lined cookie sheet and place in refrigerator for 10-15 minutes until cooled, and chocolate is set.
Recipe from TexaSweet.