Pineapple & Bananas with Coconut Syrup
Yield
4 servingsPrep
20 minCook
15 minReady
2Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
rice syrup
brown |
* |
| 1 | cup |
water
|
|
| 1 | cup |
coconut milk
|
|
| 2 | teaspoons |
rosewater
optional |
*
|
| 2 | cups |
pineapple
peeled, chopped |
*
|
| 2 | cups |
cantaloupe
seeded, cubed |
*
|
| 2 | each |
bananas
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
rice syrup
brown |
* |
| 237 | ml |
water
|
|
| 237 | ml |
coconut milk
|
|
| 1E+1 | ml |
rosewater
optional |
*
|
| 473 | ml |
pineapple
peeled, chopped |
*
|
| 473 | ml |
cantaloupe
seeded, cubed |
*
|
| 2 | each |
bananas
sliced |
|
Directions
In a medium sized pot, combine syrup and water.
Bring to a boil, reduce heat and simmer until the mixture thickens slightly, about 15 minutes.
Remove from heat.
Stir in coconut milk and rosewater and chill for 1 to 2 hours.
Arrange fruit in a large serving bowl.
Pour syrup over the top and serve slightly chilled or at room temperature.
