Tropical fruit platter
| Recipe By: | Prue Leith Chefs Academy |
| Serves: | 6 portions |
Ingredients
- 2 sprigs mint or lemon verbena
- 1/4 cup + 2 tbsp honey
- 2 tins reduced fat coconut milk
- 2 mangoes
- 3 granadillas
- 1 kg pineapple
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Pour the coconut milk into a stainless steel tray, whisk well and freeze.
- Once frozen remove from the freezer and place in a food processer, blend until smooth. Add honey and blend until well combined. Place in the freezer until needed.
- Remove skin off pineapple and slice into uniform rings and arrange on a platter.
- Peel the mangoes and slice them into wedges, then arrange on the same plate as the pineapple.
- Cut the granadillas in half and scoop the pulp over the pineapple and mango.
- Lastly garnish with small sprigs of mint and serve with the coconut ice cream.
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