Tropical Fruits with Pistachios & Coconut

February/March 2005, The EatingWell Healthy in a Hurry Cookbook (2006), The EatingWell Diabetes Cookbook (2005)

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

Tropical Fruits with Pistachios & Coconut

Makes: 4 servings

Active Time:

Total Time:


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


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


Per serving: 124 calories; 7 g fat (3 g sat, 1 g mono); 0 mg cholesterol; 15 g carbohydrates; 3 g protein; 2 g fiber; 17 mg sodium; 164 mg potassium.

Nutrition Bonus: Vitamin C, beta carotene, fiber.

Carbohydrate Servings: 1

Exchanges: 1 fruit, 1 fat

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