Tropical Fool


  • 3 cups fresh chopped pineapple
  • 1 mango, peeled & cubed
  • 1 tablespoon St. James Winery Mango Wine
  • 3 tablespoon sugar
  • 1 tablespoon fresh squeezed lemon juice
  • 1/2 cup sweetened coconut, lightly toasted
  • 1 cup whipping cream
  • 1/2 cup plain Greek yogurt


  1. Cook pineapple and 1 tablespoon sugar in medium saucepan over medium heat. Stir occasionally to prevent sticking. Cook until fruit softens (12-15 minutes).
  2. Add wine (you may add more wine if pineapple appears dry).
  3. Take pineapple mixture off heat, add lemon juice. Adjust taste with sugar, more lemon juice, or wine.
  4. Chill completely. At least one hour.
  5. While fruit cools, whip cream on high speed until soft peaks form, then add yogurt.
  6. Add pineapple mixture and half the coconut to the cream and stir gently so mixture remains streaky.
  7. Layer into serving glasses in this order: pineapple cream, fresh mango, pineapple cream, and top with remaining coconut.
  8. Serve chilled.


Use the pineapple compote by itself as a topping for ice cream, pound cake, angel food cake, or coconut cake.