Preheat oven to 350 degrees.
With a microplane grater, zest the navel orange. Then cut away the peel and pith of the navel, blood orange and grapefruit. Over a medium bowl, segment (supreme) the fruits, setting pieces aside in a small bowl and reserving all the juices.
In a food processor, blend cream cheese, brown sugar, orange zest, and 1/4 cup reserved citrus juices until smooth.
On each crepe, spread 1 tablespoon of cream cheese mixture then layer on citrus segments and unsweetened shredded coconut. Roll up the crepe and place into an ovenproof dish. Repeat with all the crepes. Spread the remaining cream cheese mixture over the crepe rolls, and sprinkle with more coconut.
Bake for 10-15 minutes until heated through. Serve and enjoy!