Pineapple and mango skewers with coconut dip

    1 hour 20 min

    Mango and pineapple skewers are cooked on the barbecue and served with a honey-sweetened coconut dip in this fun, tropical dessert.

    3 people made this

    Serves: 12 

    • 75g unsalted raw cashews
    • 180ml coconut milk
    • 2 tablespoons honey
    • 1 tablespoon coconut oil
    • 140g coconut flakes
    • 1 fresh pineapple, peeled and cut into cubes
    • 1 fresh mango, peeled and cut into cubes
    • skewers

    Prep:15min  ›  Cook:5min  ›  Extra time:1hr soaking  ›  Ready in:1hr20min 

    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. Preheat the oven grill. Spread coconut flakes on a baking tray.
    4. Grill coconut in the preheated oven, watching the whole time, until coconut is toasted, 10 seconds to 1 minute. Remove baking tray from oven and allow coconut flakes to cool down.
    5. Preheat an outdoor barbecue for medium-high heat; lightly oil the cooking grate. Thread pineapple and mango onto skewers.
    6. Place skewers on the preheated barbecue; cook, turning once, about 1 minute per side.
    7. Sprinkle toasted coconut over dip and serve alongside fruit skewers.

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