Make Vanilla Ginger Coconut Cream by whisking together the ginger, maple syrup and vanilla.  Let stand for about 5 minutes to bring out a stronger ginger body. 

Carefully scoop out the coconut cream that has formed on the top of the can and discard/save the liquid from the bottom for your next smoothie. Whip until smooth with a hand mixer. Place in refrigerator to firm.

Set oven to broil and line a baking dish with parchment paper. Wash and dry grapefruits; slice in half.

Place halved grapefruits 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. 

Sprinkle with coconut sugar and dollop 1 tablespoon of your preferred oil/vegan butter of choice on each grapefruit. Broil on high for about 7 – 10 minutes or until bubbly and slightly browned.

Remove from oven, sprinkle with sea salt and allow to cool for 10 minutes. 

Serve warm with a dollop of ginger vanilla coconut cream and fresh lemon zest.