Monday, June 6, 2011

Tropical Fruit Nachoes

Do you watch the BBC TV show Doctor Who?  We love it.  Every Saturday night we watch it and eat nachos.  We affectionately call it "Nacho Who."  A little while ago I ran across the idea of having fruit nachos, and I thought this would be a great addition to "Nacho Who"  When I told my husband I was making fruit nachos he was not all that excited but when he tasted them he really liked them.  

The Nachos have four layers, 
1.  Chips--crisped tortillas
2.  Tropical Fruit Salsa--this is made from rehydrating freeze dried fruit, draining it and adding a little sugar and lime juice.  You can use what ever freeze dried fruit you want.  I find it works best to use fruit that takes about the same time to rehydrate, and is a little bit sturdy.  I like any of the berries, mangoes, apricots, pineapple.  I do not like bananas, and mandarin oranges, they are too delicate. 
3.  Coconut Whipped Cream-this is made from the amazing instant powdered milk, coconut extract, and powdered sugar.  Make sure you water is COLD.  If you don’t have coconut extract it is great if you use vanilla.
4.  Toasted Coconut.  I love toasted coconut.  I learned how to toast coconut from this post.  
Tropical Fruit Nachos with Coconut Whipped Cream

 Tropical Fruit Salsa
3 cups mixed freeze dried fruit (strawberries, mangoes, apricots),
2 Tablespoons Lime juice
2 table spoons sugar
Place fruit in a medium sized bowl.  Cover with warm water. Let sit until rehydrated, about 4 minutes, depending on what fruit you have chosen.  Drain fruit, pouring off excess water.  Add lime juice and sugar, stir to combine. 

Flour Tortillas
Using a pizza cutter, cut tortillas into quarters.  Heat electric griddle to 350 degrees.  Run each tortilla section under running water to moisten. Place on griddle. Cooke until crisp, flip over and cook until crisp.  About 3 minutes per side.  

Coconut Whipped Cream
1 t coconut extract
1⁄2 c thrive powdered sugar
1⁄2 c thrive instant milk, prepared and chilled
1⁄2 c ice water
Combine ice water and powdered milk in bowl and beat for 10 minutes. Add powdered sugar and extract, continue to beat until thoroughly blended. Chill.

*This works best in a stand mixer with whip beaters. If mixture begins to fall, beat again.

Notes:  MUST use THRIVE instant powdered milk and not the standard dry milk variety.

To assemble the Nachos
Layer chips on serving dish.  Add salsa and whipped cream.  Sprinkle with toasted coconut.  Serve immediately.