Spiced Pineapple Dessert Taco
Prep Time
Serves
Cooking Mode
2 cups chopped fresh pineapple
1 tbsp barbecue sauce
1 tbsp lime juice
1 tbsp granulated sugar, divided
8 taco shells
3 tbsp melted butter
½ tsp cinnamon
¼ cup grated semi-sweet chocolate
3 tbsp vanilla Greek yogourt
⅓ cup toasted unsweetened desiccated coconut
2 tsp finely grated lime zest
2 cups chopped fresh pineapple
1 tbsp barbecue sauce
1 tbsp lime juice
1 tbsp granulated sugar, divided
8 taco shells
3 tbsp melted butter
½ tsp cinnamon
¼ cup grated semi-sweet chocolate
3 tbsp vanilla Greek yogourt
⅓ cup toasted unsweetened desiccated coconut
2 tsp finely grated lime zest
Directions
1Crumple sheets of foil (8 x 11 in./20 x 28 cm) into an oval and fit inside each taco to keep taco from curling.
2Stir pineapple with barbecue sauce, lime juice and 1 tsp (5 mL) sugar; set aside. Stir butter with remaining sugar and cinnamon and brush mixture on the inside of each taco shell. Bake tacos, with foil balls in the centre, at 400°F (200°C) for 8 to 10 min.
3Discard foil, and fill each taco with some of the chocolate, pineapple, yogourt, coconut and lime zest. Serve immediately.
Tips
1
To toast coconut, bake it on a baking sheet alongside the taco shells.
Disclaimer
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Personal Note
Personal Note
