Tropical Fruit Brochettes With Pina Colada Dip Recipes

PINA COLADA FRUIT DIP

Steps:

• In a small bowl, beat cream cheese and marshmallow creme until fluffy. Fold in pineapple and coconut. Cover and chill until serving. Serve with fruit, pound cake or both.

FRUIT WITH PIñA COLADA DIP

Steps:

• In small bowl, combine yogurt, rum extract and 2 tablespoons of the coconut; blend well. Stir in pineapple. Serve immediately, or cover and refrigerate until serving time.
• To serve, arrange fruit on serving platter. Sprinkle dip with remaining tablespoon toasted coconut. If desired, garnish with pineapple leaves. Store dip in refrigerator.

PINA COLADA FRUIT DIP

Steps:

• Process all ingredients in a food processor.
• Chill.

TROPICAL FRUIT BROCHETTES WITH PINA COLADA DIP

Steps:

• For Dip: Combine pineapple, pudding, milk and sour cream in the jar of a blender. Blend until all the ingredients are mixed and the mixture is smooth, about 30 - 40 seconds. Pour mixture into a small bowl, cover and refrigerate for 2 - 3 hours. In a small bowl combine the lime juice and the water. Place the coconut in another shallow bowl. Dip each banana piece in the lime juice mixture and roll in coconut, covering completely. Set aside. Cut a small piece off the bottom of the whole mango so that it sets flat when placed on a serving platter. Place one piece of mango, one piece of pineapple, one piece of kiwi and one piece of coconut covered banana on a cocktail pick. Stick fruit covered pick into the whole mango. Repeat with the remaining fruit and cocktail picks. Set fruit covered mango in the center of a small serving platter. Serve with the dip. Serves 4 - 6