John Villa's Pineapple Carpaccio with Blueberries, Mint and Fresh Coconut

Name: John Villa's Pineapple Carpaccio with Blueberries, Mint and Fresh Coconut
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Ingredients: 1/2 pint of blueberries (about 40 to 45 berries); 1/2-ounce sugar; 2 ounces water; 1 small pineapple; 8 to 10 fresh mint leaves, rinsed; 3/4 ounces fresh coconut meat, shredded

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Level: Easy
Total: 30 min

Prep: 30 min

Level: Easy
Total: 30 min

Prep: 30 min

Ingredients

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1/2 pint of blueberries (about 40 to 45 berries)

1/2-ounce sugar

2 ounces water

1 small pineapple

8 to 10 fresh mint leaves, rinsed

3/4 ounces fresh coconut meat, shredded

Directions

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.