Pineapple and Mango Skewers with Coconut Dip

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.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 184 Calories

Ingredients

• 2 tablespoons honey
• 1 ½ cups flaked coconut
• skewers
• ¾ cup coconut milk
• 1 tablespoon coconut oil
• ½ cup unsalted raw cashews
• 1 fresh pineapple, peeled and cut into cubes
• 1 fresh mango, peeled and cut into cubes

Recipe Instructions

Step 1

Soak cashews in a bowl of water for 1 to 2 hours; drain.

Step 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.

Step 3

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Spread flaked coconut onto a baking sheet.

Step 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.

Step 5

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread pineapple and mango onto skewers.

Step 6

Place skewers onto the preheated grill; cook, turning once, about 1 minute per side.

Step 7

Sprinkle toasted coconut over dip and serve alongside skewers.