Who would think that a person could squeeze three blog posts out of one simple Chinese Take-Out Pot-Luck Dinner Party?

You must admit, I know how to stretch out a good thing! I’ve given you the recipes for the cocktail and the soup, now it’s time for dessert.

Tropical Fruit stuffed Pineapple with Coconut-Yogurt Sauce

• 1 pineapple, halved lengthwise
• 2 kiwis, peeled and thinly sliced
• 1 large mango, peeled and cubed
• 1 large papaya, peeled and thinly sliced
• 1 container of raspberries
• 1 container of blueberries
• Juice of 2 limes

Sauce

• 2 cups Greek yogurt (my preference is Greek Gods, honey flavor)
• 2 tablespoons coconut milk
• 1 tablespoon brown sugar
• 1/4 cup toasted coconut

• Mint sprigs and lime slices, for garnish

Cut out the center of each pineapple half, cube the pineapple you removed from the center, avoiding and discarding the center core, and set aside the pineapple cubes.

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