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Recipe courtesy of John Villa

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Total:: 30 min
Prep:: 30 min

Level:: Easy

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

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of John Villa, Parkview at the Boathouse Restaurant

My Private Notes

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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This French tart is a beautiful way to eat apples.

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