|Pineapple Coconut Salad|
|Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy|
Preparation Time: 5 minutes
- 15 oz pineapple (fresh or canned), in chunks
- 1/3 – 1/2 cup shredded unsweetened dried coconut
- 1/2 cup sour cream (yogurt if preferred)
- 1 – 2 tablespoons Tropical Traditions Canadian Honey (to taste)
- 1 teaspoon vanilla
- 1 tablespoon arrowroot
- Pecans (optional)
Place pineapple in a bowl (drain off extra juice) and add shredded coconut. Mix the sour cream (or yogurt), honey, vanilla, and arrowroot together and pour over the pineapple.
Marinate in refrigerator to moisten the coconut and allow the flavors to blend. Sprinkle with chopped pecans just before serving if desired.
Recipe submitted by Janet, Springtown, TX
Published on July 7, 2010