Coconut Tapioca Dream Crostini with Grilled Pineapple

Ingredients

• •baguette, sliced into 1/2-inch thick pieces
• •tablespoons melted unsalted butter
• •1/4 cup small pearl tapioca
• •cup full
• •fat coconut milk
• •1/4-Pinch of sea salt
• •1/2 teaspoon vanilla extract
• •slices fresh pineapple, 1/4-inch thick
• •teaspoon olive oil
• •Zest of 1 lime
• •Pinch of sea salt

Prep Steps

1. 1Prepare the Crostini: Preheat oven to 375°F (190°C). Brush baguette slices with melted butter and bake for 8 minutes
2. 2minutes until golden and crisp. Set aside.
3. 3Make the Tapioca Cream: In a small saucepan, combine tapioca, coconut milk, sugar, and salt. Bring to a simmer over medium heat, stirring constantly until the tapioca pearls are translucent and the mixture has thickened (about 10
4. 4minutes). Stir in vanilla extract and let cool completely.
5. 5Grill the Pineapple: Brush pineapple slices with olive oil. Grill on a hot grill pan or outdoor grill for 2 minutes
6. 6minutes per side until grill marks appear and the fruit is slightly caramelized. Dice the grilled pineapple into small pieces.
7. 7Assemble: Spread a generous spoonful of the cooled coconut tapioca cream onto each crostini. Top with the diced grilled pineapple and a sprinkle of fresh lime zest.