pineapple fruit salad platter

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.

Cut the kiwi slices into flowers or other shapes with small cookie cutters. Save the scraps, you’ll use those too.

Arrange about 2/5 of the pineapple, mango, papaya, raspberries, and blueberries inside one of the pineapple halves. Place the pineapple half on a large platter.

Repeat with the other pineapple half and 2/5 of the remaining fruit. Place this pineapple half on the platter, facing in the opposite direction.

Top each pineapple half with the kiwi flowers. Then garnish each half with mint sprigs and lime slices.

Scatter the remaining 1/5 of the fruit and the kiwi scraps on the platter around the pineapple. Drizzle the lime juice over the top of the fruit.

Sauce: In a small bowl mix together the yogurt, coconut cream, sugar, and 2 tablespoons of the toasted coconut.

Divided the sauce between two small serving bowls and sprinkle the remaining 2 tablespoons of toasted coconut over the top. Tuck the bowls onto the platter.

Serves 10 to 12

My favorite yogurt!

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