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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Grate 1/2 teaspoon zest from one of the oranges; set aside. Peel and section oranges. Cut orange sections into bite-size pieces. Divide orange pieces and pineapple among four 6-ounce custard cups. Sprinkle with orange zest and cinnamon. Top with coconut.
Bake for about 15 minutes or until fruit is heated through and coconut is golden. If desired, garnish each serving with fresh raspberries. Serve warm.