Tropical Fruit Brochettes With Pina Colada Dip Food

PINA COLADA FRUIT DIP

Steps:

• In a small bowl, beat cream cheese and marshmallow creme until fluffy. Fold in pineapple and coconut. Cover and chill until serving. Serve with fruit, pound cake or both.

PINEAPPLE DIP WITH COCONUT (PINA COLADA DIP)

Steps:

• Using a mixer on medium speed, beat the cream cheese until smooth.
• Add in vanilla and coconut extracts.
• Slowly add in the powdered sugar and mix until incorporated.
• Open the cans of coconut cream being careful not to turn them sideways.
• When cold, the cream rises to the top. Use a spoon to scoop out the cream and add to the dip. Be careful not to get any of the remaining water. Discard or use the coconut water in another recipe.
• Mix dip until combined.
• Fold pineapple into dip.
• Refrigerate for at least 2 hours.
• If desired, top with toasted coconut before serving.

PINA COLADA DIP

Steps:

• In a large bowl, whisk milk, yogurt and pudding mix 2 minutes (mixture will be thick). Fold in whipped topping. Refrigerate, covered, at least 2 hours., If desired, top with coconut and cherries before serving. Serve with pineapple and wafers.

HAWAIIAN FRUIT WITH PINA COLADA DIP

Steps:

• In small bowl, mix yogurt, rum extract and 3 tablespoons of the coconut and pineapple.
• Stir and serve or cover and store in refrigerator until serving time.
• Sprinkle dip with remaining 1 tablespoon toasted coconut.
• To serve, arrange fruit on a platter with dip in the middle.

PINA COLADA FRUIT DIP

Steps:

• Process all ingredients in a food processor.
• Chill.

TROPICAL FRUIT BROCHETTES WITH PINA COLADA DIP

Steps:

• For Dip: Combine pineapple, pudding, milk and sour cream in the jar of a blender. Blend until all the ingredients are mixed and the mixture is smooth, about 30 - 40 seconds. Pour mixture into a small bowl, cover and refrigerate for 2 - 3 hours. In a small bowl combine the lime juice and the water. Place the coconut in another shallow bowl. Dip each banana piece in the lime juice mixture and roll in coconut, covering completely. Set aside. Cut a small piece off the bottom of the whole mango so that it sets flat when placed on a serving platter. Place one piece of mango, one piece of pineapple, one piece of kiwi and one piece of coconut covered banana on a cocktail pick. Stick fruit covered pick into the whole mango. Repeat with the remaining fruit and cocktail picks. Set fruit covered mango in the center of a small serving platter. Serve with the dip. Serves 4 - 6

PINA COLADA DIP

Steps:

• In a medium bowl, whip together cream cheese, sugar, pina colada mix, rum and strawberry daiquiri. Chill in the refrigerator at least 3 hours before serving.