Pineapple And Mango Skewers With Coconut Dip
Serves: 2
Darlene Legros
1 January 1970
Based on User reviews:
45
Spice
53
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Raw Cashew (unsalted)3 cup
Coconut Milk2 tbsps
Honey1 tbsp
Coconut Oil1.5 cups
Flaked CoconutDirections:
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
3
Transfer dip to a bowl, cover, and refrigerate
4
Set oven rack about 6 inches from the heat source and preheat the oven's broiler
5
Spread flaked coconut onto a baking sheet
6
Broil coconut in the preheated oven, watching the whole time, until coconut is toasted, 10 seconds to 1 minute
7
Remove baking sheet from oven and cool coconut
8
Preheat an outdoor grill for medium-high heat and lightly oil the grate
9
Thread pineapple and mango onto skewers
10
Place skewers onto the preheated grill; cook, turning once, about 1 minute per side
11
Sprinkle toasted coconut over dip and serve alongside skewers