Pineapple, Coconut Salad

Servings: 4
Preparation Time: 5 minutes

Ingredients:

• 15 ounces pineapple (fresh or canned), in chunks
• 1/3–1/2 cup shredded, unsweetened dried coconut
• 1/2 cup sour cream (yogurt, if preferred)
• 1–2 tablespoons Healthy Traditions honey, to taste
• 1 teaspoon vanilla
• 1 tablespoon arrowroot
• pecans, optional

Directions:

Place pineapple in a bowl (drain off extra juice) and add shredded coconut. Mix the sour cream (or yogurt), honey, vanilla, and arrowroot together and pour over the pineapple.

Marinate in refrigerator to moisten the coconut and allow the flavors to blend. Sprinkle with chopped pecans just before serving, if desired.

Recipe submitted by Janet, Springtown, TX.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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