Curried Pineapple and Dried Fig Salsa

• 1 cup whole mission dried fig, stemmed (about 6 ounces)
• 1 teaspoon curry powder
• 1 pinch crushed red pepper flakes
• 1 14 cups water
• 1 34 cups diced fresh pineapple (not drained) or 20 ounces pineapple chunks in juice (not drained)
• 3 tablespoons unsweetened flaked coconut

1. Combine figs, curry powder, crushed red pepper and water in a medium saucepan.
2. (If using canned pineapple, use the pineapple liquid to cook the figs, adding water if necessary to measure 1 1/4 cups.)
3. Bring to a boil.
4. Cover and cook over low heat until the figs are softened and plumped, 15 to 20 minutes, depending on their dryness.
5. Use a slotted spoon to transfer the figs to a cutting board, leaving the liquid in the pan.
6. When cool enough to handle, cut into quarters and transfer to a medium bowl.
7. Add pineapple to the liquid in the pan.
8. Return to a simmer over medium heat and cook, stirring occasionally, until the liquid is reduced and the pineapple is well coated, about 5 minutes.
9. Add the pineapple mixture to the figs; stir to combine.
10. Heat a small skillet over medium-low heat.
11. Add coconut and toast, stirring, until golden, 3 to 5 minutes.
12. Stir the coconut into the fruit.
13. Serve the salsa warm, at room temperature or chilled.

curry powder, red pepper, water, fresh pineapple, coconut

Taken from www.food.com/recipe/curried-pineapple-and-dried-fig-salsa-278555 (may not work)