Kiwi Pineapple Bowl (Print Version)
# Ingredients:
01 -
ΒΌ cup flaked coconut
02 -
1 big ripe pineapple
03 -
4 peeled kiwis
04 -
8-10 sprigs fresh mint
05 -
2 juicy limes
06 -
2 tablespoons natural honey
# Instructions:
01 -
Toss flaked coconut into a pan over gentle heat. Stir often until it turns golden brown, taking around 3-5 minutes. Pull it off the heat and put aside.
02 -
Dice your pineapple and toss chunks into a big mixing bowl. Cut each kiwi in half and scoop out the flesh with a spoon. Chop into small pieces and add them in. Bundle your mint leaves together, slice them super thin, and mix with the fruit.
03 -
Grab another bowl and grate the lime skin before squeezing out all the juice. Stir in honey until everything blends. Pour this mix over your fruits and toss until coated. Wrap it up and chill in the fridge until you want to eat.
04 -
Right before you dish it up, scatter your browned coconut all over the fruit mix.
# Notes:
01 -
You can use either sweet or plain coconut flakes.
02 -
This fruity mix stays fresh when made a day early and kept in a tight container in your fridge.
03 -
Keep your toasted coconut in a closed jar at room temp for up to 30 days. Add it just when serving so it stays crunchy.
04 -
The finished fruit combo will stay good in your fridge for around 3 days.