Pineapple Cherry Coconut Crisp
PINEAPPLE CHERRY COCONUT CRISP
Here’s a dessert you can make on the grill. And you won’t have to wash dirty dishes. This recipe for Cherry-Coconut Crisp makes 4 delicious servings.
Why Cook Dessert in Foil?
Foods tucked inside aluminum foil packs create casual meals that come out tasting moist and delicious. Just cook the packs while you relax. And dirty dishes? There are none. Simply eat right out of the pack and toss the foil away.
INGREDIENTS (Serves 4)
½ C. quick-cooking oats
⅓ C. raw chip or shredded coconut
¼ C. chopped pecans or walnuts
½ tsp. ground cinnamon, or more to taste
3 T. sugar, divided
1½ T. canola oil
1½ T. pure maple syrup
1 (12 oz.) pkg. frozen dark sweet cherries, thawed
1 T. lemon juice
1 T. cornstarch
4 canned pineapple slices, drained
Chocolate chips, optional
DIRECTIONS
In a small bowl, combine oats, coconut, pecans, cinnamon, and 2 tablespoons of the sugar. Stir in the oil and syrup and set aside.
In a big bowl, combine the cherries, lemon juice, cornstarch, and the remaining 1 tablespoon of sugar; toss well.
Place one pineapple slice on each of four pieces of greased foil. Spoon the cherry mixture evenly over the pineapple and top the set-aside oat mixture. Sprinkle with a few chocolate chips.
Wrap the foil around the food to make four tent packs. Set the foil packs on a grill grate over medium heat and cook for 12 to 14 minutes or until hot.*
*Foil packs will be HOT. Remove from the grill with hot pads or tongs.
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