High Protein Pineapple Coconut Raita / Dip (Edit recipe)

This Pineapple Coconut Raita/Dip has so many layers of flavor and it comes together in a jiffy. The tartness of the greek yogurt balances the sweet pineapple. The coconut adds a subtle tropical flavor to it all. Serve on the side with grilled meats or a spicy curry!

15 minutes

5 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	160
Fat:	6 g
Carbohydrates:	15 g
Protein:	12 g
Cholesterol:	17 g
Sodium:	428 mg
Fiber:	2 g
Sugars:	9 g
Calculated for total recipe.

by Masala Paleo

Serves: 3-4

Ingredients

1 whole Pineapple, or use a can of pineapple
0.25 cup unsweetened Coconut Flakes
1.5 cup Plain Greek Yogurt
1 tsp Ground Cumin
1 tsp Chili Powder, optional
0.5 tsp Salt

For garnishing (optional)

2 Tbsp Pomegranate, Seeds
2 sprigs Mint Leaves, chopped

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

If using fresh pineapple, make sure it is ripe. Chop it into small pieces. Heat the chopped pieces in a pan for 5 minutes. This denatures an enzyme called bromelain which can cause bitterness wen the pineapple is mixed with diary. Then let it cool
If using canned pineapple, drain the liquid and chop it into small pieces.
Add Greek yogurt to a bowl and whip it up till its smooth, you can add some water for a thinner consistency
Mix in the cumin powder, chili powder and salt
Add 3/4 of the chopped pineapple and coconut flakes and mix well
Garnish with the remaining pineapple pieces, pomegranate seeds and mint
Serve as a side or a dip