Nutrition per serving may change if servings are adjusted.
2 medium oranges
1 (8 ounce) can pineapple tidbits (juice pack), drained
½ teaspoon finely shredded orange peel
¼ teaspoon ground cinnamon
2 tablespoons shredded coconut
Fresh raspberries (optional)
Preheat oven to 350°F. 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 peel and cinnamon. Top with coconut.
Bake about 15 minutes or until fruit is heated through and coconut is golden. If desired, garnish each serving with fresh raspberries. Serve warm.