White Pitaya Pineapple Coconut Shell Bowl
4.6(567 ratings)Not every bowl needs a blender. White-fleshed dragon fruit has a mild, kiwi-like sweetness and those striking black seeds, while ripe pineapple brings acidity and perfume. A squeeze of lime and a few torn mint leaves tie the two together, and the coconut shell makes a naturally pretty serving vessel.
- Hands-on
- 12 min
- Total
- 12 min
- Serves
- 2
- Level
- Easy
Method
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Step 1: Halve the dragon fruit, scoop the flesh out in one piece with a large spoon, then cut it into cubes roughly the same size as the pineapple.
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Step 2: Combine the dragon fruit and pineapple in a mixing bowl with the lime juice, lime zest and coconut nectar if your pineapple is tart.
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Step 3: Toss gently with your hands so the dragon fruit cubes keep their clean edges rather than breaking into mush.
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Step 4: Heap the fruit into a coconut shell bowl, tuck the torn mint between the cubes and scatter the coconut chips over the top.
Same technique, different aisle
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