John Villa's Pineapple Carpaccio With Blueberries, Mint And Fresh Coconut

Recipe Ingredients

1/2		Blueberries - (abt 40 to 45 berries)
1/2 oz	14g	Sugar
2 oz	56g	Water
1 oz	28g	Pineapple (small)
8		Fresh mint leaves - (to 10) - rinsed
3/4 oz	21g	Fresh coconut meat - shredded

Recipe Instructions

Place blueberries, sugar, and water into a bowl. Stir to dissolve sugar and marinate for about 10 minutes (do not refrigerate). Slice pineapple as thinly as possible and place slices on 4 chilled plates covering the entire plate.

Pat mint leaves dry, and place on top of one another and roll tightly, then slice across as thin as possible. Top the pineapple with the blueberry mixture. Sprinkle with mint ribbons, coconut and drizzle some of the remaining water mixture over the entire plate.

This recipe yields 4 servings.

Source:
COOKING LIVE PRIMETIME with Sara Moulton - (Show # CP-0005) - from - the TV FOOD NETWORK

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