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.
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!
- Calories: 170.40kcal
- Fat: 10.25g
- Saturated Fat: 7.11g
- Monounsaturated Fat: 1.77g
- Polyunsaturated Fat: 0.60g
- Carbohydrates: 20.65g
- Fiber: 2.60g
- Sugar: 15.10g
- Protein: 2.33g
- Sodium: 5.71mg
- Calcium: 19.20mg
- Potassium: 236.24mg
- Iron: 1.38mg
- Vitamin A: 17.38µg
- Vitamin C: 46.76mg
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