Tropical
Pineapple, Mango, and Coconut Fools Recipe by Yvonne Ruperti
“The classic British fool, a dessert of fruit and whipped
cream, is an ideal warm weather dessert because it's light and balance of sweet
and tart fruit flavors. Spooned into this tropical take are layers of juicy
mango, pineapple, and toasted coconut.
Why this recipe works:
Cooking the pineapple eliminates extra liquid and
concentrates pineapple flavor.
Tangy and thick Greek-style yogurt adds flavor and body to
the whipped cream.
Notes: Instead of portioning into individual glasses, you
can also serve the fool family-style in a large bowl or trifle dish.” Yvonne Ruperti
Ingredients: 3 cups chopped fresh pineapple (from a 2
1/2-pound pineapple); 3 tablespoons granulated sugar, divided; 1 tablespoon
fresh lemon juice; 1/2 cup sweetened, shredded coconut, lightly toasted; 1
mango, peeled and diced; 1 cup heavy cream, cold; 1/4 cup Greek-style yogurt
Directions:
1. Place pineapple
and 1 tablespoon sugar in medium saucepan. Cook over medium heat, stirring
occasionally, until fruit has softened and mixture becomes jammy, about 15
minutes. If pineapple looks too dry during cooking, add a teaspoon of water at
a time. Remove from heat and stir in lemon juice. Adjust to taste with sugar
and lemon juice. Chill until completely cold before using, about an hour.
2. Using mixer
fitted with whip attachment, whip cream on high speed to soft peaks. Fold in
yogurt, pineapple compote, and 1/2 of the coconut.
3. Spoon pineapple
cream into glasses, alternating with fresh mango. Top with remaining coconut.
Serve chilled.
Thanks for the link Katrina, so many recipes there look yum!
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