{"id":12990,"date":"2013-07-07T20:14:48","date_gmt":"2013-07-08T03:14:48","guid":{"rendered":"https:\/\/shescookin.com\/?p=12990"},"modified":"2013-07-07T20:14:48","modified_gmt":"2013-07-08T03:14:48","slug":"winning-dessert-from-the-dolecookoff","status":"publish","type":"post","link":"https:\/\/shescookin.com\/winning-dessert-from-the-dolecookoff\/","title":{"rendered":"Winning Dessert from the #DoleCookoff"},"content":{"rendered":"

\"Tropical<\/a><\/p>\n

Last week I posted the Alice Phillip’s Harissa Veal Meatball-Fruit Kabobs<\/a> – the winner of the 5th Annual Dole California Cook-Off<\/a> and promised to share the recipe for the flavor packed, perfectly summery tropical fruit and berry sticky rice dessert from Carmell Childs, one of the three finalists.<\/p>\n

\"5th<\/a><\/p>\n

Carmell didn’t walk away with the grand prize of $25,000 but she’s absolutely a force to be reckoned with in the cooking competition arena – last year she grabbed first in the Recipe category of the World Food Championship in Las Vegas for her White Chocolate Apricot Puffs.\u00a0<\/em>I was blown away by the experience and had no idea that I would gain so much from a cooking contest. I came away with some amazing new friends, an admiration for these ladies and their creativity, and this beautiful\u00a0creation that combines some of my favorite flavors: \u00a0tropical fruit, berries, coconut and sticky rice into a light sweet treat.<\/p>\n

\"Tropical<\/a><\/div>\n

To mold her dessert, Carmell used a Dole Mandarin Orange can – genius! You don’t have to run out and buy molds at Sur La Table or Williams Sonoma – remove the top and bottom of the can with a can opener and Viol\u00e0!<\/p>\n

\"Tropical<\/a><\/p>\n

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