½lbpineapple chunksI used canned pineapple in juice, without added sugar
1tbsplemon juice
1tbsphoney
Instructions
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.
Nutrition Facts
Strawberry, Pineapple and Coconut Crisp
Amount Per Serving (1 ramequin)
Calories 316Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Cholesterol 20mg7%
Sodium 11mg0%
Potassium 296mg8%
Carbohydrates 47g16%
Fiber 5g21%
Sugar 30g33%
Protein 3g6%
Vitamin A 265IU5%
Vitamin C 49mg59%
Calcium 49mg5%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.