Florida Recipe

Cook fruit

Place a medium nonstick skillet over medium heat. Add diced pineapple, strawberries, blueberries and blackberries, then sprinkle the 2 tablespoons granulated sugar over the fruit. Add 2 tablespoons water to help create steam.

Cook, stirring gently, until the fruit releases juices and the pineapple begins to soften, about 4–6 minutes. Reduce heat if the mixture is bubbling too vigorously to avoid burning.

Stir in 1 tablespoon fresh lime juice and simmer 1–2 more minutes until the mixture is saucy but still has some intact berries. Remove from heat and set aside; the compote will thicken slightly as it cools.

Combine glaze

In a small bowl whisk together 1/2 cup unsweetened coconut milk, 3/4 cup powdered sugar, 2 tablespoons fresh orange juice, 1 tablespoon fresh lemon juice, 1/2 teaspoon orange zest, 1/4 teaspoon vanilla extract and a pinch of salt until smooth and pourable.

If the glaze is too thick, add coconut milk 1 teaspoon at a time until it reaches a drizzle consistency. If too thin, add a little more powdered sugar, 1 teaspoon at a time.

Whip cream

Chill a medium bowl and beaters in the fridge for 5–10 minutes if possible. Pour 3/4 cup cold heavy cream into the bowl, add 1 teaspoon powdered sugar and 1/4 teaspoon vanilla extract. Whip with a hand mixer or whisk until soft peaks form, about 2–3 minutes. Do not overbeat.

Warm pancakes, French toast or waffles according to your recipe or package instructions so they are hot and ready to receive toppings.

Spoon the warm fruit compote over each serving (about 1/4 to 1/2 cup compote per serving).

Drizzle 1–2 tablespoons of the coconut citrus glaze over the fruit and pancakes/waffles. Add a dollop (about 2 tablespoons) of whipped cream on top of each portion.

Garnish with a sprinkle of toasted shredded coconut and a mint leaf if using. Serve immediately.