This tropical-style, healthy recipe is naturally sweetened and flavored with frozen pineapple juice concentrate and coconut cream. It can be served with bagel pieces or crackers, but fruit kabobs are especially colorful. Dip can be made a few days early. Serves 10-20.
Pineapple Coconut Dip
- 2-4 TBS. coconut cream (or virgin coconut oil, to taste)
- 1/4 c. frozen pineapple juice concentrate
- 8 oz. cream cheese, room temperature
- Optional: 1/2 c. coconut flakes
In mixing bowl, add the following and whip until light: > 2-4 TBS. coconut cream (or virgin coconut oil, which will need to be melted first) > 1/4 c. frozen pineapple juice concentrate (or substitute 4 oz. dried, sweetened, chopped pineapple) > 8 oz. cream cheese (room temperature)
Put in a bowl to serve the dip. If desired, top with: > 1/2 c. coconut, toasted until golden in toaster oven
- 1 whole, fresh pineapple
- 1-2 pints strawberries
- 2 large mangoes (or melon or other favorite fruits).
- 15-20 bamboo skewers
To arrange the kabobs, one can use the top part of the pineapple to stick the kabobs into. A half a melon (inside scooped out) can also work. Place the pineapple top (or melon) on a platter.
For the kabobs, use: > 15-20 bamboo skewers
Prepare fruits for skewering. A mixture of pineapple, mango, and strawberries are of good texture, and don’t turn brown, but other fruits can also be used. Cut fruits into bite-sized pieces: > Fresh pineapple > 1-2 pints Strawberries > 2 or so mangoes
Make kabobs, serve with the dip, and enjoy!