Dehydrated Coconut Pineapple
- 2 cups pineapple, peeled and cut into ½-inch chunks
- ¼ cup Red Belly Honey
- 2 tablespoons unsweetened coconut, finely shredded
Heat oven to 175 F. Line baking sheet with nonstick mat or parchment paper.
In covered saucepan over medium heat, simmer pineapple and honey until pineapple releases its juice, about 5 minutes. Strain through a fine mesh strainer, reserving liquid. Return liquid to saucepan; simmer until liquid is thick and syrupy, about 5 minutes. Off heat, add pineapple and coconut; toss gently.
Transfer to prepared pan; bake until dry and firm, about 4 hours.
Remove from oven. When cool, transfer to airtight container; store at room temperature up to 1 week. Makes about 2 cups.
Note: If using a dehydrator, heat to 150 F; place fruit on shelf according to manufacturer instructions. Bake until dry and firm, about 5 hours.
Recipe adapted from Kitchen Toke by Jordan Wagman
Photography by Paul Lowe
Original Red Belly Honey
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