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Recipe: Piña Colada Dip for Fruit

This recipe for Piña Colada Dip is an old one that I’ve had…. we absolutely love fruit …. especially for breakfast…. there’s nothing better for a light breakfast than a plate of fruit and a delicious dip or sauce and a warm muffin….


To toast coconut… preheat an oven to 350 degrees F. Sprinkle the sweetened coconut flakes on a baking sheet and bake for 3-5 minutes…. watch closely because when the coconut starts to brown… it can burn easily.

You can eliminate the rum extract or rum if you prefer…

If you are using the rum extract.. start with ½ teaspoon and taste it before adding more…. the rum extract can have a strong flavor.

I used Yoplait Light Very Vanilla Yogurt… you can use any vanilla flavored yogurt you prefer…

Serve this dip with a variety of cut fruit…. pineapples, strawberries, bananas and kiwi fruit all go very well with this…. melons will too ….

You can serve this as pictured… with a separate plate for each person…. or serve on a platter with bite-sized fruit and toothpicks.

If serving as a breakfast….for the fruit, I used Del Monte Fruit Naturals Pineapple Chunks… found in the refrigerated part of the produce section at the grocery store… I used 1 single serving container …. 1 banana and a few strawberries cut-up … and I used the entire dip recipe for two people with a little leftover.

This dip recipe can be halved or doubled or made 1 ½ times the amounts listed… to accommodate the number of servings you need….

If serving this as a fruit tray for a party… I would make 1 ½ times the recipe for the dip.

This is absolutely delicious… whether you make it for a party or for breakfast… it’s delicious… and healthy too!

Recipe: Piña Colada Dip for Fruit

All you need:

2 (6 ounce) containers Yoplait Light Very Vanilla Yogurt
½ - 1 teaspoon rum extract or dark rum (to taste)
3 tablespoons sweetened coconut flakes, toasted and divided
2 tablespoons crushed pineapple

All you need to do:

Combine yogurt, rum extract, pineapple and 2 tablespoons of the coconut in a bowl.

Pour into a serving bowl and sprinkle remaining 1 tablespoon toasted coconut on top.

Serve with fruit.

This can be made ahead and stored in the refrigerator. Sprinkle the toasted coconut on top just before serving.


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