Five Cup Ambrosia

1. 1

   Heat 1 tablespoon coconut oil in a cast-iron skillet over medium heat.

2. 2

   Add the pineapple and sear until very dark on one side, 5 to 10 minutes; it should look almost burned.

3. 3

   Flip and add the remaining coconut oil if the pan looks dry.

4. 4

   Cook on the reverse side until darkly seared, 5 to 10 minutes.

5. 5

   Remove the pineapple to a cutting board and let cool before cutting into medium dice.

6. 6

   Add the pineapple, tangerines, coconut, marshmallows, sour cream and orange extract to a nonreactive bowl.

7. 7

   Fold to combine.

8. 8

   Cover with plastic wrap and refrigerate for 1 to 3 hours, until completely cold!!!

9. 9

   Serve garnished with mint.

No additional tips available.