Tropical Fruit with Coconut
Fruit is naturally high in both sugar and carbs which is why weighing the fruit ingredients is more important then measuring. You can also reduce the sugar grams by serving the shredded coconut and syrup "on the side". Recipe adapted from Pioneer Women Magazine
Ingredients
- ¼ cup Sweetened Shredded Coconut
- 2 Oranges (154 grams) each
- ½ cup Sugar
- 1½ cups Seedless Watermelon (210 grams) cut into chunks
- 1½ cups Cantaloupe (240 grams) cut into chunks
- 1½ cups Frozen Mango Chunks (210 grams)
- 1½ cups Pineapple (247 grams) cut into chunks
Instructions
Make the Syrup
- Slice the oranges into rounds and peel off the rind. Set aside.
- Place half the peels from the oranges into a small saucepan. Add the sugar, 2 tablespoons coconut, and ½ cup water; bring to a boil over medium heat. Reduce heat and simmer for about 10 minutes or until syrup thickens. Stir occasionally.
- Strain thickened syrup through a fine mesh sieve into a small bowl. Discard the solids. Refrigerate the syrup for at least 30 minutes.
Plate and Serve:
- Arrange orange slices, watermelon, cantaloupe, mango, and pineapple in rows on a serving platter. Serve with chilled syrup and shredded coconut.Serving Size: About 200 grams of Fruit with 1 Tablespoon of Syrup and sprinkle of Coconut.
Notes
Nutrition Facts without Coconut and Syrup: Reduce Carbs and Sugar by 18 grams.
Nutrition Facts
Tropical Fruit with Coconut
Amount per Serving
Calories
158
% Daily Value*
Fat
2
g
3
%
Saturated Fat
2
g
13
%
Sodium
23
mg
1
%
Carbohydrates
36
g
14
%
Fiber
2
g
8
%
Sugar
33
g
37
%
Protein
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Fruit = 1 serving
Tried this recipe?Let us know how it was! Your comments and star ratings help me create recipes you will love.