PINEAPPLE AND MANGO SKEWERS WITH COCONUT DIP
Grilled fruit skewers get dunked into a dairy-free coconut-honey dip and sprinkled with toasted coconut flakes in this healthy dessert with island flair.
Provided by Mackenzie Schieck
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 8
Steps:
- Soak cashews in a bowl of water for 1 to 2 hours; drain.
- Blend soaked cashews, coconut milk, honey, and coconut oil in a blender until dip is smooth. Transfer dip to a bowl, cover, and refrigerate.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Spread flaked coconut onto a baking sheet.
- Broil coconut in the preheated oven, watching the whole time, until coconut is toasted, 10 seconds to 1 minute. Remove baking sheet from oven and cool coconut.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread pineapple and mango onto skewers.
- Place skewers onto the preheated grill; cook, turning once, about 1 minute per side.
- Sprinkle toasted coconut over dip and serve alongside skewers.
Nutrition Facts : Calories 184.1 calories, Carbohydrate 15 g, Fat 14.2 g, Fiber 3 g, Protein 2.4 g, SaturatedFat 10.8 g, Sodium 7.6 mg, Sugar 9.8 g
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