Tropical Fruits with Pistachios & Coconut

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From: EatingWell Magazine February/March 2005

Luscious tropical fruit topped with creamy coconut milk and crunchy pistachios is a simple yet delicious dessert.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 16 slices ripe mango, pineapple and/or papaya
  • 4 teaspoons “lite” coconut milk
  • 2 tablespoons chopped pistachios

Preparation

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  1. Place fruit slices on a serving platter. Drizzle with coconut milk and sprinkle with pistachios.

Nutrition information

  • Serving size: 4 slices mango with 2 tsp. coconut milk & 1/2 Tbsp. pistachios
  • Per serving: 122 calories; 6 g fat(3 g sat); 2 g fiber; 15 g carbohydrates; 3 g protein; 28 mcg folate; 0 mg cholesterol; 10 g sugars; 0 g added sugars; 484 IU vitamin A; 35 mg vitamin C; 15 mg calcium; 0 mg iron; 16 mg sodium; 166 mg potassium
  • Nutrition Bonus: Vitamin C (58% daily value).
  • Carbohydrate Servings: 1
  • Exchanges: 1 fruit, 1 fat

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