Celebrate spring holidays with this simple yet refreshing dessert. This recipe is made with just two whole foods, which means you don't have to worry about scanning through another cake or cookie package for twenty unrecognizable ingredients. Choose unsweetened coconut to keep this treat free of added sugar and pre-cut, fresh pineapple to save time on prep.
Pineapple with Toasted Coconut
1 ½ pound fresh pineapple, cleaned and diced ½ inch (about 4 cups)
½ cup shredded coconut
1. Preheat oven to 400 degrees F.
2. Roast pineapple in oven on sheet pan sprayed with nonstick cooking spray for 15 to 20 minutes until fragrant.
3. Toast coconut in sauté pan over medium heat, to achieve golden brown color, for about 5 minutes.
4. Serve pineapple on platter with coconut sprinkled on top.
Recipe makes 4 servings; 1 serving = 1 cup of pineapple topped with 1-2 tablespoons toasted coconut
Adapted from Vetri Foundation