Saturday, January 19, 2008

Pineapple with Coconut Curls

All it takes is one pineapple and one coconut to make a healthy and impressive dessert. The fresh pineapple with coconut curls looks more impressive if it is served on the same day that the pineapple is sliced (this photo was taken on the 2nd day).

  • Bake the coconut at 400 degrees for 20 minutes.
  • Cut the pineapple in half, lengthwise. Cut each half into 4 wedges. Leaves should remain intact.
  • Cut the core from the center of each wedge.
  • Cut the pineapple from the skin, lengthwise, then crosswise. Leave the pieces on the wedge.
  • Arrange the pineapple wedges on a serving platter.

  • Crack open the coconut. Remove and reserve the coconut milk.
  • Using a sharp vegetable peeler, make ribbons of coconut.
  • Arrange the coconut ribbons on top of the pineapple wedges.
  • Sprinkle each wedge with a tablespoon of the coconut milk.
Each pineapple used makes 4 servings.

Taken from The Martha Stewart Cookbook

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