Tropical Fruit With Coconut Pistachio Crunch Food

TROPICAL FRUIT WITH COCONUT-PISTACHIO CRUNCH

Steps:

• Preheat oven to 300 degrees. Toss together pistachios, coconut, oil, honey, lemon zest, cayenne, and 1/2 teaspoon salt. Spread on a parchment-lined rimmed baking sheet and bake, stirring once, until golden brown, about 15 minutes. Let cool completely. Crunch can be stored in an airtight container at room temperature up to 3 days.
• Arrange fruits on a serving platter. Sprinkle with lemon juice and a pinch of salt. Serve, with crunch on the side.

COCONUT TROPICAL FRUIT SALAD

Steps:

• In a large bowl, combine the first 7 ingredients. Drizzle with orange juice; toss gently to coat. Refrigerate until serving. Just before serving, fold in banana and sprinkle with coconut.

TROPICAL-FRUIT SALAD WITH COCONUT CRUNCH

Steps:

• Preheat oven to 325 degrees. Whisk egg white with honey, vanilla, lemon zest and juice, poppy seeds, and salt until foamy and thoroughly combined. Stir in coconut to evenly coat; spread on a rimmed baking sheet in a thin layer.
• Bake, stirring a few times, until golden in places, 22 to 25 minutes. Let cool completely (mixture will crisp as it cools). Rub between your fingers, breaking up any clumps, until crumbled.
• Arrange fruits on a platter; sprinkle with coconut crunch to serve. Fruits can be loosely covered with plastic, without coconut crunch, and refrigerated up to 8 hours. Coconut crunch can be stored in an airtight container at room temperature up to 1 week.

SPICED COCONUT PANCAKES WITH TROPICAL FRUIT

Steps:

• Preheat oven to 250°. Whisk first 6 ingredients and 3/4 teaspoon salt in large bowl. Whisk coconut milk, 1 1/4 cups warm water, 2 tablespoons maple syrup, and vanilla in medium bowl. Whisk coconut milk mixture into dry ingredients until batter is pourable.
• Heat griddle or skillet over medium-high heat; brush with vegetable oil. Working in batches, add batter by 1/4 cupfuls. Working quickly and using back of spoon, spread each pancake to about 4-inch round. Cook until small bubbles appear on surface and bottoms of pancakes are golden, reducing heat if browning too quickly, 2 to 3 minutes. Turn over; cook until golden, 1 to 2 minutes. Transfer to baking sheet. Keep warm in oven.
• Place 2 to 3 pancakes on each plate. Top with tropical fruit salad, maple syrup, and chopped pistachios.

TROPICAL DRIED FRUIT CHOC CHIP COOKIES WITH A CRUNCH

Steps:

• Preheat oven to 350°F and lightly spray cookie sheet with cooking spray.
• Combine butter and brown sugar until light and fluffy.
• Beat in egg and vanilla; mix well.
• Sift together flower and baking powder, gradually incorporate into wet mixture.
• Fold in remaining ingredients.
• Drop heaping spoonfuls or roll 1 inch balls of batter onto cookie sheet; bake 15 minutes until tops are golden brown.