- 1 pineapple (fresh)
- 1 mandarin oranges
- 300 gr california figs (dried)
- 240 ml whipping cream
- 40 gr flaked coconut (toasted)
- 26 gr sugar
Fresh mint (optional) Slice dried figs. Slice pineapple into half; scoop out center; cut into bite-size chunks. Drain oranges. Arrange figs, pineapple chunks and oranges in pineapple shells. Whip cream; stir in sugar and coconut (reserve some coconut for topping, if desired). Spoon over fruits. Garnish with fresh mint, if desired.