Tropical fruit salad with coconut syrup
Sweet coconut sugar syrup drizzled over summery fruit.
Pure coconut water
2 tbs, (coconut sugar)
1 medium, thinly sliced
1 cup(s), (1/2 pinapple), thinly sliced
Lychees, canned in natural juice, drained
- Place coconut water, sugar and cinnamon in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until syrup slightly thickens. Set aside for 5 minutes to cool. Discard cinnamon stick.
- Meanwhile, combine mango, pineapple and lychees in a large bowl. Pour over warm syrup. Set aside for 10 minutes to infuse. Serve.
TIP: Coconut water can be found in most supermarkets. Coconut sugar is available from some supermarkets (in the sugar aisle), Asian grocery stores or delicatessens. If unavailable use 2 tablespoons brown sugar. You can use grapes or honeydew melon instead of fresh lychees.