Ingredients:

  • 1 fresh pineapple (approx. 2 cups), cut into 1-inch cubes
  • 1 tablespoon lime juice
  • 1 teaspoon vanilla extract
  • 1.5 cups unsweetened shredded coconut
  • 2 tablespoons arrowroot powder
  • 2 tablespoons maple syrup
  • 0.25 teaspoon sea salt

Instructions:

  1. Prep the fruit. Pat the pineapple cubes extremely dry using paper towels. Note: If they are wet, the coating will slide off during baking.
  2. Flavor the base. In a medium bowl, toss the dry cubes with 1 tablespoon lime juice and 1 teaspoon vanilla extract until every side is glistening.
  3. Mix the coating. In a separate bowl, whisk 1.5 cups shredded coconut, 2 tablespoons arrowroot, and 0.25 teaspoon sea salt.
  4. Add the binder. Drizzle in 2 tablespoons maple syrup and stir until the mixture looks like damp, clumpy sand.
  5. Dredge the cubes. Press each pineapple cube firmly into the coconut mixture, rotating to ensure a thick, opaque jacket.
  6. Arrange the pan. Place bites on a parchment lined sheet, leaving 1.3 cm (half an inch) of space between each.
  7. Roast to perfection. Bake at 190°C (375°F) for 18–20 minutes until the coconut tips are mahogany brown and smell nutty.
  8. Initial rest. Let the bites sit on the hot pan for 5 minutes until the base of the crust firms up.
  9. Flash chill. Transfer to a wire rack and refrigerate for 30 minutes until the structure is set and the exterior is cold. > Chef's Tip: If you want an even thicker crust, you can do a double dip. After the first dredge, let them sit for 2 minutes, then press them into the coconut mixture one more time. It makes them extra chunky and decadent!