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 caloriescarbohydrate: 15 gcholesterol: : -fat: 14.2 gfiber: 3 gprotein: 2.4 gsaturatedFat: 10.8 gservingSize: -sodium: 7.6 mgsugar: 9.8 gtransFat: : -unsaturatedFat: : -
Directions Pineapple and Mango Skewers with Coconut Dip
Directions
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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.