Ingredients
1 pt. strawberries
3/4 c. dried unsweetened coconut chips or shavings
Vanilla yogurt or sweetened sour cream
fresh mint leaves
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grade A bourbon vanilla beans for custards, ice cream, extracts
Controlled temperature for homemade yogurt fermentation
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure vanilla extract — everyday baking, custards, frosting
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grade A bourbon vanilla beans for custards, ice cream, extracts
Controlled temperature for homemade yogurt fermentation
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure vanilla extract — everyday baking, custards, frosting
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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quarter pineapple lengthwise; remove core. cut crosswise into small chunks. place in large serving bowl. add clementine segments, strawberries, kiwifruit, and coconut; gently toss. spoon into dessert glasses. top with a dollop of vanilla yogurt or sweetened sour cream. garnish with mint sprigs if desired.