Tuesday, April 27, 2010
"Hawaiian" fruit dip
I was invited to a Hawaiian themed birthday party a few weeks ago and spent some time googling trying to come up with something clever to bring. I came across this recipe in a About.com answer and although I was unsure there was really anything "Hawaiian" about it, thought it sounded pretty tasty. And it was! This is definitely something I'll keep on hand during the summer when our house is over run with fruit. It comes together really quickly and adds an unexpected lime pop to fresh fruit.
Hawaiian Fruit Dip
3/4 cup milk
1/2 cup sour cream
1 (3 1/2 ounce) package instant vanilla pudding
1 (8 ounce) can crushed pineapple with juice, undrained
1/3 cup sweetened flaked coconut, toasted
Combine milk, sour cream, and pudding mix; whisk until smooth.
Stir in pineapple and coconut.
Zest lime to measure 1 teaspoon zest; juice lime to measure 1 teaspoon juice.
Stir both into dip.
Cover and refrigerate at least 30 minutes before serving.
To toast coconut, preheat oven to 350º; spread coconut onto cookie sheet and bake for 10-12 minutes until light golden brown.
Serve with fresh sliced fruits.