Pineapple and Mango Skewers with Coconut Dip recipe

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Ingredients

½ cup unsalted raw cashews
¾ cup coconut milk
2 tablespoons honey
1 tablespoon coconut oil
1 ½ cups flaked coconut
1 fresh pineapple, peeled and cut into cubes
1 fresh mango, peeled and cut into cubes
skewers

Nutrition Info

184.1 calories
carbohydrate: 15 g
cholesterol: : -
fat: 14.2 g
fiber: 3 g
protein: 2.4 g
saturatedFat: 10.8 g
servingSize: -
sodium: 7.6 mg
sugar: 9.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Soak cashews in a bowl of water for 1 to 2 hours, drain.

  2. Blend soaked cashews, coconut milk, honey, and coconut oil in a blender until dip is smooth. Transfer dip to a bowl, cover, and refrigerate.

  3. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Spread flaked coconut onto a baking sheet.

  4. 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.

  5. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread pineapple and mango onto skewers.

  6. Place skewers onto the preheated grill, cook, turning once, about 1 minute per side.

  7. Sprinkle toasted coconut over dip and serve alongside skewers.

Recipe Yield

12 servings

Recipe Note

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.

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