Pineapple in a Coconut Mango Balsamic Caramel
1 pineapple, trimmed, core removed and cut into ½” dice
1 stick unsalted butter
¼ cup brown sugar
½ cup OWOC Coconut Balsamic Vinegar
½ cup OWOC Mango Balsamic Vinegar
¼ cup heavy cream
Vanilla ice cream for serving
Trim and cut the pineapple. Melt ½ stick of the butter in a large sauté pan over medium heat. Add the pineapple and a pinch of salt and cook until tender and starting to brown. Remove and place the pineapple in a bowl and add the brown sugar to the pan. Add more butter if necessary. Cook the butter, brown sugar mixture until bubbling. Reduce the heat and add the balsamics. (The mixture will bubble up.) Stir the mixture to incorporate the balsamics.
Add the other half stick of butter and the heavy cream and simmer until reduced to a sauce consistency. Add the pineapple back to the pan and warm through. Place a scoop of ice cream in a bowl and top with the pineapple caramel mixture.
Pina Colada Fruit Dip
12 oz. plain Greek yogurt
4 serving size packages of low-cal vanilla pudding mix
3 Tbsp. OWOC Coconut Balsamic Vinegar
3 Tbsp. OWOC Pineapple Balsamic Vinegar
1½ cups frozen whipped light topping, thawed
¼ cup toasted coconut
In a medium bowl, blend yogurt and pudding mix; stir in both balsamic vinegars. Fold in whipped topping and toasted coconut. Cover and refrigerate until serving time. Serve with fruit and cake.
8 firm, ripe bananas
2 eggs, beaten
¼ cup Sucanat or dehydrated cane juice
3 Tbsp. rice flour
1 cup shredded coconut
¼ cup OWOC Natural Butter Flavored EVOO
3 Tbsp. each OWOC Coconut and Honey Ginger Balsamic Vinegar
Peel bananas and cut in half lengthwise, then in half crosswise. Combine eggs, Sucanat and rice flour; mix well. Dip bananas into egg mixture to coat, then roll in shredded coconut. Heat oil in skillet and sauté bananas for 10 minutes. Top with coconut and honey balsamics. Serve hot!