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Gluten-Free Fruit with Piña Colada Dip

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Gluten-Free Fruit with Piña Colada Dip
  • Prep Time 25 min
  • Total Time 25 min
  • Servings 15
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Take a trip to the islands with this fun fruit dessert, with kiwis and more dipped in a rum-and-coconut yogurt.

Ingredients

Dip

2
(6-oz.) containers Yoplait® Original Yogurt French Vanilla
1
teaspoon rum extract or dark rum
3
tablespoons flaked coconut, toasted
2
tablespoons finely chopped pineapple

Fruit

15
fresh strawberries, halved
30
(1-inch) chunks fresh pineapple
30
chunks kiwi fruit (about 5 medium)

Directions

  • 1 In small bowl, combine yogurt, rum extract and 2 tablespoons of the coconut; blend well. Stir in pineapple. Serve immediately, or cover and refrigerate until serving time.
  • 2 To serve, arrange fruit on serving platter. Sprinkle dip with remaining tablespoon toasted coconut. If desired, garnish with pineapple leaves. Store dip in refrigerator.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
Tips  

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Use a mini food processor or blender to finely chop the pineapple.

For the best flavor, purchase flaked coconut and toast 3 tablespoons. Arrange a single layer of coconut on a small cookie sheet and bake at 350°F. for 2 to 5 minutes, or just until golden. Keep a close watch on the coconut; it scorches easily.

Prepare the dip up to one day in advance; cover and refrigerate. Stir before serving.

Nutrition Information 
No nutrition information available for this recipe
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