Toasted coconut is a simple way to add a little sweetness to desserts, hot cereal, and other dishes. To toast, place coconut on a baking sheet, and bake at 350° for 5 minutes or until golden. Store in a zip-top freezer bag or airtight container.

Gretchen Brown
Recipe by Oxmoor House October 2006

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Recipe Summary

prep:
12 mins
cook:
18 mins
total:
30 mins
Yield:
4 servings (serving size: 1 sundae)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • Coat pineapple with cooking spray. Place on grill rack; cover and grill 6 minutes on each side or until golden and tender.

  • Microwave hot fudge topping in a small glass bowl at HIGH 30 seconds or until drizzling consistency.

  • Place each pineapple slice on a dessert plate; spoon 1/4 cup frozen yogurt into center of each pineapple ring. Top each with 1 tablespoon hot fudge topping, 1 teaspoon rum, and 1 tablespoon coconut.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

147 calories; calories from fat 9%; fat 1.5g; saturated fat 1.3g; protein 2.3g; carbohydrates 28.7g; fiber 1.1g; cholesterol 2mg; iron 0.7mg; sodium 57mg; calcium 54mg.
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