RCI-DS.004.0077.001
Coconut Dessert Sauté
Coconut Dessert Sauté from the Recidemia collection
Prep10 min
Cook25 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Prepare all fruits by peeling and cutting bananas into slices, pineapple into cubes, and oranges into cubes; peel and cube mangoes if using.
2
Heat coconut oil in a large sauté pan over medium-high heat until shimmering, about 1–2 minutes.
2 minutes
3
Add banana slices to the hot oil and sauté for 2 minutes, stirring gently to avoid breaking them.
4
Stir in the ground coriander, coating the bananas evenly and releasing the spice's aroma, about 30 seconds.
5
Pour in the white grape juice, scraping the pan bottom to deglaze and create a light sauce.
6
Add the cubed pineapple and orange to the pan, stirring gently to combine with the banana and sauce.
7
Add the cubed mango if using, stirring to incorporate evenly.
8
Sauté all fruits together for 3–4 minutes, stirring occasionally, until the fruits are warmed through and the sauce reduces slightly.
4 minutes
9
Transfer the coconut dessert sauté to a serving bowl or individual plates while warm.