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Pineapple and Mango Skewers with Coconut Dip

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Pineapple and Mango Skewers with Coconut Dip

Directions

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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
  • Methods :

  • 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 dip is smooth. Transfer dip to a bowl, cover, and refrigerate.
  • Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Spread flaked coconut onto a baking sheet.
  • 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.
  • Preheat an outdoor grill for 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 dip and serve alongside skewers.
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