Pineapple Bowl with Berries
A vibrant and refreshing fruit bowl served in a hollowed-out pineapple half, topped with raspberries, blueberries, and toasted coconut flakes. Perfect for a light breakfast, brunch, or healthy dessert.
- Total time
- 15 min
- Servings
- 2
- Calories
- 180
- Protein
- 2g
Ingredients
- 1 whole pineapple
- 1 cup raspberries
- 1 cup blueberries
- ½ cup coconut flakes
Instructions
- 1
Slice the pineapple in half lengthwise, keeping the leafy top on one half. Use a sharp knife to cut around the flesh, leaving a 1/2 inch border, then scoop out the flesh with a spoon. Reserve the flesh for another use or chop for the bowl.
- 2
Toast the 1/2 cup coconut flakes in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3 minutes. Remove from heat and set aside.
- 3
Fill the hollowed pineapple half with the 1 cup raspberries and 1 cup blueberries, arranging them evenly.
- 4
Sprinkle the toasted coconut flakes over the berries.
- 5
Serve immediately, or chill for up to 1 hour before serving.
Tools you’ll need
- sharp knife
- cutting board
- spoon
- skillet
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