- June 12, 2015 at 12:18 pm #357686
Fruit with Piña Colada Dip
2 (6-oz.) containers Vanilla Yogurt
1 teaspoon rum extract or dark rum (I prefer the rum!)
3 tablespoons flaked coconut, toasted
2 tablespoons finely chopped pineapple
fresh strawberries, halved
(1-inch) chunks fresh pineapple
kiwi fruit (about 5 medium), cut into chunks
Combine yogurt, rum extract and 2 tablespoons of the coconut; blend well. Stir in the finely chopped pineapple. Serve immediately, or cover and refrigerate until serving time.
To serve, arrange fruit on serving platter.
Sprinkle dip with remaining tablespoon toasted coconut. If desired, garnish with pineapple leaves. Store dip in refrigerator.
My recipe is adapted from Yoplait.
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- June 12, 2015 at 10:55 pm #461507
YUM! If you triple the dip recipe, you can have an exotic smoothie to go with the fruit and dip…provided you use rum Well, I guess you could have a non-alcholic smoothie if you use extract
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