Tropical Pineapple Coconut Bake Recipe
Caribbean cuisine · 360 calories
About this recipe
A delightful pescatarian dish featuring baked pineapple and toasted coconut, perfect for a light yet satisfying dinner. This tropical-inspired recipe is easy to prepare and full of flavor.
Ingredients
- 400G Mlekovita Sour Cream 18%
- - Shana Shredded Coconut
- 600 Ml Bristol Syrup Co Lime Juice, 600Ml
- 300G Pack'D Organic & Chopped Pineapple
- 70G Mill & Mortar Citrus Salt Flakes, 70G
Instructions
- 1. Preheat your oven to 180°C (350°F).
- 2. Spread 100 g of shredded coconut evenly on a baking sheet and toast in the oven for 5-7 minutes, stirring halfway through, until golden brown. Remove and set aside.
- 3. In a small bowl, mix 200 g of sour cream with a pinch of salt and 1 tsp of lime juice for added tanginess.
- 4. Cut the pineapple into rings and pat them dry with a paper towel.
- 5. Dip each pineapple ring into the sour cream mixture, ensuring it is evenly coated, then press it into the toasted coconut to cover both sides.
- 6. Arrange the coated pineapple rings on a baking dish and bake in the preheated oven for 10 minutes to warm through.
- 7. Serve the baked pineapple rings warm with toothpicks for easy handling, and enjoy as a light dinner or appetizer.