Ingredients

• 1 to 2 tablespoons unrefined coconut oil
• 1/2 pineapple, peeled, cut into long wedges and cored
• 1 cup tangerine or orange segments, drained of juice (about 3 tangerines)
• 1 cup sweetened flaked coconut, such as Baker's Angel Flake, toasted lightly (see Cook's Note)
• 1 cup mini marshmallows, stale (see Cook's Note)
• 1 cup sour cream
• 1/4 teaspoon orange extract
• Freshly torn mint leaves, for garnish

Browse by ingredient

Instructions

1. Watch how to make this recipe.
2. Heat 1 tablespoon coconut oil in a cast-iron skillet over medium heat. Add the pineapple and sear until very dark on one side, 5 to 10 minutes; it should look almost burned. Flip and add the remaining coconut oil if the pan looks dry. Cook on the reverse side until darkly seared, 5 to 10 minutes. Remove the pineapple to a cutting board and let cool before cutting into medium dice.
3. Add the pineapple, tangerines, coconut, marshmallows, sour cream and orange extract to a nonreactive bowl. Fold to combine. Cover with plastic wrap and refrigerate for 1 to 3 hours, until completely cold!!! Serve garnished with mint.