½lbpineapple chunksI used canned pineapple in juice, without added sugar
Start by toasting the coconut. Preheat oven to 375F. Line a baking sheet with parchment paper and spread shredded coconut. Bake for about 5 minutes or until golden brown and fragant. After a few minutes stir the coconut to help ensure even color. Be careful, it will toast very quickly. Always keep an eye on your coconut. When toasted, remove from oven and set aside.
In a bowl combine filling ingredients. Transfer in a small baking dish or in individual ramequins.
Prepare topping. In a medium bowl, combine oats, coconut, flour, sugar, cinnamon and nutmeg. Melt butter and pour over oat mixture.
Top filling in baking dish or ramequins with the oat/coconut topping and bake for about 15 minutes or until golden brown.
Let cool and serve when slightly warm.
Strawberry, Pineapple and Coconut Crisp
Amount Per Serving (1 ramequin)
Calories 316Calories from Fat 126
% Daily Value*
Saturated Fat 9g56%
Vitamin A 265IU5%
Vitamin C 49mg59%
* Percent Daily Values are based on a 2000 calorie diet.
Strawberry, Pineapple and Coconut Crisp https://www.notenoughcinnamon.com/strawberry-pineapple-and-coconut-crisp/