Name: Pineapple and Mango Skewers with Coconut Dip Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 1 h 20 min
Yield: 12
Cuisine: American
Ingredients: ½ cup unsalted raw cashews; ¾ cup coconut milk; 2 tbsp honey; 1 tbsp coconut oil; 1½ cups flaked coconut; 1 peeled, cut into cubes fresh pineapple; 1 peeled, cut into cubes fresh mango

How To Make Pineapple and Mango Skewers with Coconut Dip

Add some tropical vibes to your dessert with this pineapple and mango skewers dish! Enjoy the grilled fruits with a side of honey coconut sauce.

Preparation: 15 minutes

Cooking: 5 minutes

Soak Time: 1 hour

Total: 1 hour 20 minutes

Serves:

Ingredients

½cupunsalted raw cashews
¾cupcoconut milk
2tbsphoney
1tbspcoconut oil
1½cupsflaked coconut
1fresh pineapple,peeled, cut into cubes
1fresh mango,peeled, cut into cubes

Equipments

Skewers

Instructions

Soak the cashews in a bowl of water for 1 to 2 hours, then drain.
Blend the soaked cashews, coconut milk, honey, and coconut oil in a blender until dip is smooth. Transfer the dip to a bowl, cover, and refrigerate.
Set the oven rack about 6 inches from the heat source and preheat the oven’s broiler. Spread the flaked coconut onto a baking sheet.
Broil coconut in the preheated oven for 10 seconds to 1 minute, watching the whole time, until the coconut is toasted. Remove the baking sheet from the oven and allow the coconut to cool.
Preheat an outdoor grill to medium-high heat and lightly oil the grate. Thread the pineapple and mango onto skewers.
Place the skewers onto the preheated grill, then cook for about 1 minute per side, turning once.
Sprinkle toasted coconut over dip and serve alongside skewers. Enjoy!