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Grill Fruit Kabobs W/ Mango Coconut Ricotta Dip Recipe

   
 

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     Grill Fruit Kabobs W/ Mango Coconut Ricotta Dip

Category   Appetizers
Sub Category   Grilling

Ingredients
Mango Coconut Ricotta-
1/2 cup raw cashews, soaked for one hour or up to overnight
1 cup ripe mango, chopped
6 ounces firm tofu, rinsed, drained and pressed
1 tablespoon lemon juice
1 tablespoon maca powder
1 tablespoon vanilla
1/4 teaspoon salt
2 tablespoons almond milk
 
1 to 2 tablespoons maple syrup
1/2 cup shredded coconut, toasted
Kabobs-
4 wooden or metal skewers
1 tablespoon dark rum
1 teaspoon oil
1/4 teaspoon cinnamon
9 fresh pineapple chunks
9 fresh strawberries, stems removed

Instructions
9 fresh cantaloupe chunks 9 fresh banana chunks (about 2 bananas)
If using wooden skewers, soak them in water for 30 minutes. Place cashews, mango, tofu lemon juice, maca powder, vanilla, milk and 1 tablespoon of maple syrup in a high speed blender. Blend until smooth. Taste and adjust sweetener. Place in a bowl and mix in coconut. Chill for a minimum of 1 hour to left the flavors meld. Preheat a bbq grill or electric grill to medium heat. Mix together the cinnamon, oil and rum. Put the fruit on the skewers, alternating as you go. Brush the skewers with the rum mixture and place on the grill. Cook until marked and caramelized (about 3 to 4 minutes), turn and cook the other side. Serve the kabobs along with the dip and an extra sprinkling of toasted coconut.


Originally Submitted
7/29/2013





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