Sweet grilled pineapple topped with lime, honey and a scoop of creamy ice cream.
What you’ll need:
fresh pineapple, sliced
2 tbsp honey
1 tbsp lime juice
4 tbsp shredded coconut
vanilla ice cream
Cut the fresh pineapple until 1/2 inch slices. Mix together honey and lime juice and brush onto the pineapple. Place pineapple on heated grill. Cook for a few minutes on each side until grill marks appear. Remove from grill. Once plated top with shredded coconut and scoop of ice cream. ENJOY!
Coconut and lime are a sweet combo in these single serve cheesecakes.
What you’ll need:
1 (7 oz.) package Full Circle Gluten Free Coconut Cookies
6 tablespoons Full Circle Organic Butter, melted
2 (8 oz.) packages cream cheese, softened
1/2 cup Full Circle Agave Nectar
3 tablespoons cornstarch
2 large Full Circle Organic Eggs
1/3 cup fresh lime juice
1 tablespoon grated fresh lime rind
1/2 cup sweetened flaked coconut
Sweetened whipped cream
Preheat oven to 350 degrees. Place cookies in food processor bowl and process into fine crumbs. Add butter and pulse until crumbs stick together. Line 16 muffin pan cups with papers. Divided crumbs evenly between muffin cups, use the bottom of a glass to press crumbs down to an even layer.
Place cream cheese, agave nectar and cornstarch in large bowl of electric mixer, beat on low speed until smooth, scraping down sides occasionally. Add eggs, 1 at a time, beating on low speed after each until just blended. Add lime juice and rind and beat on low just until smooth, do not overbeat.
Divide cream cheese mixture evenly between muffin cups. Bake 20 to 25 minutes or until set. Cool in pan 10 minutes. Remove to wire rack and cool completely. Spread coconut onto a shallow pan and toast in oven, 5 to 7 minutes, tossing after 4 minutes until lightly browned. Top with whipped cream and toasted coconut before serving.
2 fillets of 40 Knots Rockfish, Halibut portions or Pollock Fillets (whichever you prefer)
juice of one lime
2 tbsp. olive oil
one green onion, sliced, both green and white parts
2 garlic cloves, minced
Preheat oven to 375 degrees. Rinse and pat fish dry. Sprinkle well with salt, pepper and paprika. You should be able to see the seasonings on the fish. Place in oven-proof dish. Drizzle with olive oil and lime juice. Sprinkle with green onion and garlic. Bake for 30 minutes or until fish flakes at the touch of a fork.