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Pineapple and Mango Skewers with Coconut Dip

Mackenzie Schieck

"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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1 h 20 m servings 184 cals
Original recipe yields 12 servings

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  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.

Nutrition Facts

Per Serving: 184 calories; 14.2 g fat; 15 g carbohydrates; 2.4 g protein; 0 mg cholesterol; 8 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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It came out very watery. I added 11/2 containers of cool whip to thicken and make it usable. The flavor was good though.

This was so good! I made for dessert after bbq ... Everyone loved it. I added nectarines to the skewers!