You are in for a treat! After you've finished off your favorite veggie burgers and hotdogs on the grill, make sure you save room for these carmelized fruit kabobs dipped in mango toasted coconut "ricotta." They are perfect as a side, as dessert, or even as the centerpiece. Read on for the recipe.
Mango Coconut Ricotta Ingredients:
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 Tbsp. lemon juice
1 Tbsp. maca powder (optional)
1 Tbsp. vanilla
1/4 tsp. salt
2 Tbsp. almond milk
1 to 2 Tbsp. maple syrup
1/2 cup shredded coconut, toasted
4 wooden or metal skewers
1 Tbsp. dark rum*
1 tsp. oil
1/4 teaspoon cinnamon
9 fresh pineapple chunks
9 fresh strawberries, stems removed
9 fresh cantaloupe chunks
9 fresh banana chunks (about 2 bananas)
*Substitutes for rum include include: vanilla extract or non-alcoholic rum. Pineapple juice or apple juice are also good substitutions.
1. If using wooden skewers, soak them in water for 30 minutes.
2. Place cashews, mango, tofu, lemon juice, maca powder, vanilla, salt, dairy-free milk and 1 Tbsp. 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 let the flavors meld.
3. Preheat a grill to medium heat. Mix together the cinnamon, oil, and rum.
4. Put the fruit on skewers, alternating as you go. Brush the kabobs 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.
5. Serve the kabobs along with the dip and an extra sprinkling of toasted coconut.
Recipe and photo courtesy of CookbookAficionado.