Step

• Step 1

  Spread fruit on a sheet tray, sprinkle with raw sugar and drizzle coconut cream over the top. Reserve.

  Ingredients

  • 1  Pineapple, cored and cut into rounds

  • 2  Mangoes, cut into 1-1/2 inch pieces

  • 2  Apples, cut into 1-1/2 inch rounds

  • 1/4 Cup Sugar, raw

  • 1/2 Cup Coconut Cream

  • 1 Tablespoon Mint, chopped

• Step 2

  For the passion fruit sauce: In a medium saucepan, combine passion fruit puree, water and 1/2 cup of sugar. Bring mixture to a boil. When boiling, reduce to a simmer until thickened. Remove from heat and place in the refrigerator to cool for at least 30 minutes.

  Ingredients

  • 1/4 Cup Passion fruit extract

  • 1/4 Cup water

  • 1/2 Cup sugar

• Step 3

  When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.

  00:15

  376 ˚F / 191 ˚C

• Step 4

  Place fruit directly on the grill grate and cook for 10-15 minutes or until grill marks appear. Remove from grill and let cool.

  00:15

  375 ˚F / 191 ˚C

• Step 5

  For the mascarpone cream: Whip the cream to stiff peaks. Add 2 Tbsp sugar and the mascarpone cheese. Whip until incorporated and reserve.

  Ingredients

  • 2 Tablespoon sugar

  • 1 Pint heavy cream

  • 1/4 Cup Cheese, mascarpone

• Step 6

  Cut grilled fruit into bite-sized pieces and transfer to a medium bowl. Fold in coconut flakes and passion fruit sauce. Spoon into a serving dish or individual bowls and serve with mascarpone cream. Enjoy!

  Ingredients

  • 1/4 Cup Large coconut flakes, toasted