8-oz cream cheese
1/4 cup SchoolHouse Kitchen's™ Bardshar Chutney
1/2 teaspoon SchoolHouse Kitchen's™ SweetSmoothHot Mustard
1 teaspoon curry powder
1 fresh pineapple
toasted almonds
toasted coconut
Mix the first four ingredients together.
Chill for at least 3-4 hours (or the day ahead).
Hollow out the pineapple and leave the leaves on.
Fill pineapple with cream cheese mixture and top with toasted almonds and coconut.