Exotic Baked Fruit with Shredded Coconut
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
340
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 340 cal. | (16 %) | ||
| Protein | 2.8 g | (3 %) | ||
| Fat | 12.79 g | (11 %) | ||
| Carbohydrates | 59.53 g | (40 %) | ||
| Sugar added | 6.55 g | (26 %) | ||
| Roughage | 5.99 g | (20 %) |
more nutritional values
| Vitamin A | 225.23 mg | (28,154 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.74 mg | (15 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 2.55 mg | (21 %) | ||
| Vitamin B₆ | 0.51 mg | (36 %) | ||
| Folate | 111.66 μg | (37 %) | ||
| Pantothenic acid | 0.76 mg | (13 %) | ||
| Biotin | 1.89 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 122.35 mg | (129 %) | ||
| Potassium | 665.12 mg | (17 %) | ||
| Calcium | 44.01 mg | (4 %) | ||
| Magnesium | 50.03 mg | (17 %) | ||
| Iron | 0.82 mg | (5 %) | ||
| Iodine | 5.09 μg | (3 %) | ||
| Zinc | 0.35 mg | (4 %) | ||
| Saturated fatty acids | 10.17 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- Fat (for the pan)
- ¼ Pineapple (150 grams)
- 150 grams Papaya
- 2 Mangoes
- 2 Banana
- 3 Tbsps Coconut oil
- 3 Tbsps brown sugar
- 70 milliliters Orange juice
- 4 tsps Shredded coconut
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F). Brush a baking dish with oil.
2.
Peel the pineapple, remove the stalk and cut into pieces. Remove the papaya seeds and cut flesh into pieces. Peel the mangos, cut the flesh from the core and dice. Peel the bananas and cut diagonally into pieces.
3.
Heat the coconut oil in a pan, add the sugar to caramelize and let cook for 1-2 minutes while stirring. Pour in the orange juice and stir until the caramel has dissolved. Mix the caramel sauce with the fruit. Fill the baking dish and bake about 10 minutes.
4.
To serve, distribute on saucers and sprinkle each with about 1 teaspoon of shredded coconut.
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