Pineapple And Mango Skewers With Coconut Dip – a delicious recipe with cashews, coconut milk, honey, coconut oil, flaked coconut, pineapple. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Soak cashews in a bowl of water for 1 to 2 hours; drain.
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.
3
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Spread flaked coconut onto a baking sheet.
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.
5
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread pineapple and mango onto skewers.
6
Place skewers onto the preheated grill; cook, turning once, about 1 minute per side.
7
Sprinkle toasted coconut over dip and serve alongside skewers.
111
kcal
Calories
5
g
Fat
15
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup unsalted raw cashews, 3/4 cup coconut milk, 2 tablespoons honey, 1 tablespoon coconut oil, and more.
Yes, Pineapple And Mango Skewers With Coconut Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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