Paleo Stuffed Pineapple

Ingredients

• Pineapple

  Raw, all varieties

  1 fruit or 905g

• Banana

  Raw

  2 medium or 236g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ½ cup or 113g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Coconut meat

  Nuts, dried (desiccated), sweetened, flaked, packaged

  4 oz or 113g

Directions

1. Preheat the oven to 325°F and line a baking sheet for easy cleanup.
2. Halve the pineapple lengthwise. Using a melon baller or spoon, remove the core, then scoop out the flesh to form two sturdy shells. Chop the scooped pineapple into bite-size pieces and divide them between the two shells.
3. Add half of the sliced bananas to the pineapple in the shells and gently toss to combine. Set the shells on the baking sheet, cut side up, so they sit level.
4. Blend the remaining banana with the coconut milk and cinnamon until smooth, then pour the mixture evenly into the pineapple boats.
5. Sprinkle the shredded coconut evenly over the tops.
6. Bake until the tops are golden and bubbling at the edges, 20–25 minutes.
7. Let cool slightly and serve warm.