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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….

TIPS



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.

10 comments:

Judy March 9, 2010 at 12:50 PM  

Fruit with dip is a perfect snack, thanks for the recipe.

AnyEdge March 9, 2010 at 1:20 PM  

So when are you releaseing a print cookbook?

Linda March 9, 2010 at 3:36 PM  

Thanks Judy... I love fruit as a snack too!

A Year on the Grill March 9, 2010 at 4:01 PM  

OK Linda, this one this week and credit due!

Love every part of this and everything is in my pantry right now (including veggies)

Amariah March 9, 2010 at 4:06 PM  

Another great recipe to try this week Linda!!

A Year on the Grill March 9, 2010 at 6:42 PM  

And BINGO!!!

I just made this. I used a Mango Rum that they have down here, and it is by far the best veggie dip I have ever had!

This is outstanding!

Linda March 9, 2010 at 6:51 PM  

Wow... Mango rum.... I love to try different things... I wonder if I can find that here... I'd love to try it!

I love this dip.... I've made it for years... I got it from someone a long time ago when I had it at a party... darn if I can remember who gave it to me... that person needs a standing ovation...

Joanne March 9, 2010 at 7:53 PM  

This dip sounds delicious! You have no idea how much I love pina coladas...my favorite drink! but not exactly conducive to being a productive member of society. I wiill have to try this as a replacement!

Linda March 9, 2010 at 8:17 PM  

Being a productive member of society is over-rated... for sure... I love pina coladas too!

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