The mild flavor and slight crunch of chayote are complemented by a warm chocolate drizzle. Served over a bed of pineapple and coconut it's divine.
What You Need
Original recipe yields 8 servings
1 qt. (4 cups) water
2 cups sugar
4 medium chayotes, peeled
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1/3 cup milk
1 can (20 oz.) crushed pineapple, drained
3 Tbsp. BAKER'S ANGEL FLAKE Coconut
3 Tbsp. PLANTERS Chopped Pecans
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Let's Make It
Cook water and sugar in 4-qt. saucepan on medium-high heat until sugar is completely dissolved, stirring frequently. Reduce heat to medium-low. Add chayotes; partially cover saucepan with lid. Simmer 30 min. or until chayotes are tender, stirring gently every 10 min. Remove chayotes from liquid; discard liquid. Cut chayotes lengthwise in half.
Place chocolate in small microwaveable bowl. Add milk. Microwave on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted.
Spoon 1/4 cup of the pineapple onto each of eight plates; sprinkle each with about 1 tsp. coconut. Top with chayote halves; drizzle evenly with chocolate sauce. Sprinkle with pecans.
This is a favorite dessert in Venezuela where chayotes are plentiful and popular!
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.