Recipe courtesy of John Villa

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

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  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
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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


  1. 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.