INGREDIENTS

• 1 star fruit; sliced
• 1 cup orange juice
• 1 mango
• ¼ cup brown sugar
• 1 cup good quality coconut milk
• Handful of pomegranate seeds; optional
• Whipped cream or vanilla ice cream; optional

INSTRUCTIONS

Place the star fruit (3 slices per person) in a pot on the stove. Add the orange juice. Stir well under high heat until juice begins to boil. Reduce heat to medium. Allow to simmer for 10 minutes, or until star fruit has softened enough to easily cut into with a spoon. Gently move the slices around and turn them over so they all get cooked. Remove any more brown seeds that may loosen and surface. While star fruit is cooking, place the mango fruit in a blender. Process or blend until it is smooth and puréed. Set aside. When star fruit is nearly done, add brown sugar and stir to dissolve. Remove pot from heat. Stir in the mango purée. Do a taste test and add more sugar if needed. If it happens to be too sweet for your taste, add a squeeze of fresh lime juice, or a little more orange juice. When you’re happy with the taste, portion out 3 star fruit slices per bowl with enough sauce to surround the fruit (it should still be warm from the pot). Top each bowl with a sprinkling of pomegranate seeds then drizzle with some coconut milk and serve! Top it with some whipped cream or vanilla ice cream.

INGREDIENTS

• 4, 6-oz. tilapia fillets
• 1¼ cups macadamia nuts
• ½ cup panko bread crumbs
• 1 can light coconut milk
• 1 lime; juiced
• Salt; to taste
• 1½ cups mango; diced

• 1½ cups pineapple; diced
• ¼ cup red onion; chopped
• 2 Tbs. cilantro; chopped
• 1 Tbs. rice vinegar
• 1 Tbs. lemon juice
• 1 Tbs. jalapeño; chopped

INSTRUCTIONS

Preheat oven to 350°. Grease or cover a large baking sheet with foil. Add the nuts and bread crumbs to a food processor and pulse until the nuts are finely crushed. Pour the mixture into a shallow bowl. Pour the milk into a separate shallow bowl. Dip each fillet into the milk and then dip into the nut and bread crumb mixture and place on the baking sheet. Sprinkle salt on top of each piece of fish. Drizzle some of the fresh lime juice over each fillet. Spray the top of each piece with cooking spray. Bake for about 12–15 minutes or until a light golden brown. While the fish is baking, prepare the salsa. Add all ingredients into a bowl and mix to combine. Serve over the fish.