Ingredients
½cupunsalted raw cashews
¾cupcoconut milk
2tbsphoney
1tbspcoconut oil
1½cupsflaked coconut
1fresh pineapple,peeled, cut into cubes
1fresh mango,peeled, cut into cubes
Skewers
Preparation
Soak the cashews in a bowl of water for 1 to 2 hours, then drain.
Blend the soaked cashews, coconut milk, honey, and coconut oil in a blender until dip is smooth. Transfer the dip to a bowl, cover, and refrigerate.
Set the oven rack about 6 inches from the heat source and preheat the oven’s broiler. Spread the flaked coconut onto a baking sheet.
Broil coconut in the preheated oven for 10 seconds to 1 minute, watching the whole time, until the coconut is toasted. Remove the baking sheet from the oven and allow the coconut to cool.
Preheat an outdoor grill to medium-high heat and lightly oil the grate. Thread the pineapple and mango onto skewers.
Place the skewers onto the preheated grill, then cook for about 1 minute per side, turning once.
Sprinkle toasted coconut over dip and serve alongside skewers. Enjoy!
