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Monday, February 2, 2015

Tropical Pineapple, Mango, and Coconut Fools

Tropical Pineapple, Mango, and Coconut Fools


  • 3 cups chopped fresh pineapple (from a 2 1/2-pound pineapple)
  • 3 tablespoons granulated sugar, divided
  • 1 tablespoon fresh lemon juice
  • 1/2 cup sweetened, shredded coconut, lightly toasted
  • 1 mango, peeled and diced
  • 1 cup heavy cream, cold
  • 1/4 cup Greek-style yogurt


  1. 1
    Place pineapple and 1 tablespoon sugar in medium saucepan. Cook over medium heat, stirring occasionally, until fruit has softened and mixture becomes jammy, about 15 minutes. If pineapple looks too dry during cooking, add a teaspoon of water at a time. Remove from heat and stir in lemon juice. Adjust to taste with sugar and lemon juice. Chill until completely cold before using, about an hour.
  2. 2
    Using mixer fitted with whip attachment, whip cream on high speed to soft peaks. Fold in yogurt, pineapple compote, and 1/2 of the coconut.
  3. 3
    Spoon pineapple cream into glasses, alternating with fresh mango. Top with remaining coconut. Serve chilled.


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