This is a great and easy recipe that can be made ahead. Wonderful for all of your Summer BBQ’s coming up! Robby, and a friend of his, just had this for an afternoon snack! They both gave it a big thumbs up!
INGREDIENTS
3/4 cup milk (I used 1%)
1/2 cup low-fat sour cream
1 package (3.4 ounces) instant vanilla pudding
1 can (8 ounces) crushed pineapple, UNDRAINED
1/2 cup sweetened flaked coconut (toasted and divided)
1 lime
Assorted cut up fruit
DIRECTIONS
To toast coconut, place coconut on a baking sheet and toast in a 350 degree oven for 3-4 minutes watching close… as it can burn quickly. Combine milk, sour cream and pudding in a medium bowl and mix until well combined. Stir in pineapple with all the juices and 1/3 cup of the coconut. Zest teaspoon of the lime and add. Add one teaspoon of lime juice and stir. Cover and refrigerate for at least 30 minutes before serving. Just before serving sprinkle with remaining coconut.
Enjoy,
This recipe is from the Pampered Chef
