breakfast · fruit · kid friendly · lunch · party ideas · recipes

coconut sprinkled mini fruit skewers

1-32oz pkg strawberries  •  1 pint blackberries
1 pint raspberries  •  2-3 peaches, skinned & diced
1-8oz bag coconut, shredded and toasted  •  1 C honey

These fruit skewers were one of the appetizer dishes that was served at the Bridal Tea Party I recently hosted. I love the idea of toasting coconut and rolling your fruit skewer around in it because it adds depth to the skewer and brings out the color of the fruit used. Using semi-sweet fruit is the way to go because the honey and coconut will add another layer of sweetness on top of the fruit. Any seasonal fruit will do but I like to use an assortment of berries mainly because they can be tart and the honey and coconut compliment their flavors.

Directions: Toast coconut in oven at 350 degrees F until golden, about 8-10 minutes and set aside. Wash and cut fruit to fit mini skewer to size. Carefully place fruit on skewers, alternating pieces, shapes and sizes. Brush fruit with honey and quickly roll skewer in toasted coconut. Place on wax or parchment paper allowing the coconut to set. Serve immediately or cover and place in refrigerator for up to 24 hours before serving.

Nutrition Facts: None given

Serves 8

… Happy Wednesday!


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