Tropical Pineapple, Mango, And Coconut Fools Recipe
- 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
- 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.
- 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.
- Spoon pineapple cream into glasses, alternating with fresh mango. Top with remaining coconut. Serve chilled.
fresh pineapple, sugar, lemon juice, shredded coconut, mango, heavy cream, yogurt
Taken from www.seriouseats.com/recipes/2014/07/tropical-pineapple-mango-coconut-fools-recipe.html (may not work)