Thanksgiving Pineapple and Mango Skewers with Coconut Dip
Dessert doesn't have to be heavy to impress, especially during the holidays. If you're looking for a last-minute addition to your Thanksgiving menu, these Pineapple and Mango Skewers with Coconut Dip deliver a sweet, refreshing finale to your meal. Quick to prepare and featuring ingredients you can still find at the store, this dessert strikes the perfect balance between indulgence and health.
Fresh chunks of pineapple and mango get a smoky, charred edge from the grill, adding depth to their natural sweetness. Pair them with a creamy, dairy-free coconut-honey dip that tastes as rich as it feels light. Topped with a sprinkle of toasted coconut flakes, the result is a tropical twist that's delightfully unexpected for a holiday treat.
Perfect as a sophisticated choice after a satisfying meal or as a lighter option to finish off your cookout, these skewers offer a refreshing end to any celebration. Simple yet elegant, they bring a touch of island flair to your Thanksgiving table while keeping the focus on freshness and flavor.
Serves 12
Thanksgiving Pineapple and Mango Skewers with Coconut Dip Ingredients
- ½ cup unsalted raw cashews
- ¾ cup coconut milk
- 2 tablespoons honey
- 1 tablespoon coconut oil
- 1 ½ cups flaked coconut
- 1 fresh pineapple, peeled and cut into cubes
- 1 fresh mango, peeled and cut into cubes
- skewers
Thanksgiving Pineapple and Mango Skewers with Coconut Dip Directions
- Soak cashews in a bowl of water for 1 to 2 hours; drain.
- Blend soaked cashews, coconut milk, honey, and coconut oil in a blender until the dip is smooth. Transfer the dip to a bowl, cover, and refrigerate.
- Set the oven rack about 6 inches from the heat source and preheat the broiler. Spread the flaked coconut on a baking sheet.
- Broil the coconut in the preheated oven, watching the whole time, until toasted, 10 seconds to 1 minute. Remove the baking sheet from the oven and cool the coconut.
- Preheat an outdoor grill to medium-high heat and lightly oil the grate. Thread pineapple and mango onto skewers.
- Place skewers onto the preheated grill; cook, turning once, about 1 minute per side.
- Sprinkle toasted coconut over the dip and serve alongside skewers.
Taken from allrecipes.com https://www.allrecipes.com/recipe/247305/pineapple-and-mango-skewers-with-coconut-dip/
