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Gluten-Free Fruit with Piña Colada Dip

  • Prep 25 min
  • Total 25 min
  • Servings 15

Take a trip to the islands with this fun fruit dessert, with kiwis and more dipped in a rum-and-coconut yogurt. MORE + LESS -

Ingredients

Dip

2
(6-oz.) containers Yoplait® Original Yogurt French Vanilla
1
teaspoon rum extract or dark rum
3
tablespoons flaked coconut, toasted
2
tablespoons finely chopped pineapple

Fruit

15
fresh strawberries, halved
30
(1-inch) chunks fresh pineapple
30
chunks kiwi fruit (about 5 medium)

Steps

Hide Images
  • 1
    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.
  • 2
    To serve, arrange fruit on serving platter. Sprinkle dip with remaining tablespoon toasted coconut. If desired, garnish with pineapple leaves. Store dip in refrigerator.

Expert Tips

  • Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Use a mini food processor or blender to finely chop the pineapple.
  • For the best flavor, purchase flaked coconut and toast 3 tablespoons. Arrange a single layer of coconut on a small cookie sheet and bake at 350°F. for 2 to 5 minutes, or just until golden. Keep a close watch on the coconut; it scorches easily.
  • Prepare the dip up to one day in advance; cover and refrigerate. Stir before serving.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
5
% Daily Value
Trans Fat
0g
Cholesterol
0mg
0%
% Daily Value*:
Vitamin A
2%
2%
Exchanges:
Free
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

© 2017 ®/TM General Mills All Rights Reserved

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