You may also like
Categories:Viewed: 40 - Published at: 8 years ago
Ingredients
- 1 to 2 tablespoons unrefined coconut oil
- 1/2 pineapple, peeled, cut into long wedges and cored
- 1 cup tangerine or orange segments, drained of juice (about 3 tangerines)
- 1 cup sweetened flaked coconut, such as Baker's Angel Flake, toasted lightly (see Cook's Note)
- 1 cup mini marshmallows, stale (see Cook's Note)
- 1 cup sour cream
- 1/4 teaspoon orange extract
- Freshly torn mint leaves, for garnish
Method
- Heat 1 tablespoon coconut oil in a cast-iron skillet over medium heat.
- Add the pineapple and sear until very dark on one side, 5 to 10 minutes; it should look almost burned.
- Flip and add the remaining coconut oil if the pan looks dry.
- Cook on the reverse side until darkly seared, 5 to 10 minutes.
- Remove the pineapple to a cutting board and let cool before cutting into medium dice.
- Add the pineapple, tangerines, coconut, marshmallows, sour cream and orange extract to a nonreactive bowl.
- Fold to combine.
- Cover with plastic wrap and refrigerate for 1 to 3 hours, until completely cold!!!
- Serve garnished with mint.
