- ¼ cup blanched almonds
- ¾ cups unsweetened flaked coconut
- 1 tablespoon Dijon mustard
- zest + juice of lemon
- 1 ¼ cups Almond Breeze Coconut-Almond Milk*
- 1/4-1/3 cup olive oil
- 3 tablespoons fresh basil, chopped
- salt and pepper, to taste
Pineapple Caprese Benedict
- 2 tablespoons olive oil
- 4 slices thick cut grainy sourdough bread (use a gluten-free bread if needed)
- 8 ounces fresh mozzarella, sliced
- ½ ripe pineapple, sliced in half circle slices
- 1 cup fresh basil leaves
- 4 poached eggs
- salt, pepper and crushed red pepper, for sprinkling
- Add the blanched almonds, coconut, dijon mustard, zest + juice of 1 lemon and the coconut almond milk to a high-powered blender or food processor. Process for about 3 minutes until the mixture is well blended. With the blender running, stream in the olive oil. Blend another 5 minutes. The longer you blend the sauce for, the smoother and creamier it will be. I let mine go a full 10 minutes. Season with salt and pepper. Stir in the basil. If the sauce seems too thick at any point, just add more coconut almond milk to thin. Store in the fridge.
- Preheat the grill, a grill pan or a cast iron skillet to medium high heat. Add a drizzle of olive oil.
- Rub the bread and pineapple with olive oil. Once the grill is hot, add both the bread and pineapple (do this in batches if your grill is not large enough). Cook until lightly charred on both sides, about 4 minutes per side. Remove from the grill, keep the grill warm.
- Place the grilled pieces of bread on a serving platter or plate. Divide the basil among the pieces of bread.
- Working quickly, take the slices of mozzarella and place them on the hot grill. Cook 15 seconds and then flip and cook another 15 seconds. Place the cheese on top of the basil and bread. Add the grilled pineapple. Poach the eggs and place them on top of the pineapple. Drizzle with hollandaise and sprinkle with crushed red pepper, salt and pepper.