Tropical Fruit With Coconut Pistachio Crunch Recipes

COCONUT TROPICAL FRUIT SALAD

Coconut Tropical Fruit Salad image

Add a serving of fruit to breakfast with this delicious medley. Toasted coconut, mango and more bring the flavor of the tropics to any menu. -Katie Covington, Blacksburg, South Carolina

Provided by Taste of Home

Categories Breakfast Brunch Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 medium mango, peeled and cubed
1 medium green apple, cubed
1 medium red apple, cubed
1 medium pear, cubed
1 medium navel orange, peeled and chopped
2 medium kiwifruit, peeled and chopped
10 seedless red grapes, halved
2 tablespoons orange juice
1 firm medium banana, sliced
1/4 cup sweetened shredded coconut, toasted

Steps:

In a large bowl, combine the first 7 ingredients. Drizzle with orange juice; toss gently to coat. Refrigerate until serving. Just before serving, fold in banana and sprinkle with coconut.

Nutrition Facts : Calories 101 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

TROPICAL FRUIT CRISP

Tropical Fruit Crisp image

Betty Crocker™ cookie mix provides a simple addition to this tropical crisp - a fruit dessert featuring coconut, pineapple and bananas.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h

Yield 8

Number Of Ingredients 7

Ingredients

3/4 cup flaked coconut
1 medium pineapple (about 3 lb), rind removed, cubed (3 cups)
2 medium firm bananas, cut into 1/2-inch slices (1 1/2 cups)
1/3 cup packed brown sugar
4 1/2 teaspoons Gold Medal™ all-purpose flour
1 pouch Betty Crocker™ white chocolate macadamia nut cookie mix
1/2 cup butter, melted

Steps:

Heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In medium bowl, stir together pineapple, bananas, brown sugar and 1/4 cup of the toasted coconut. Spoon into baking dish.
In medium bowl, stir cookie mix, remaining 1/2 cup toasted coconut and the melted butter until crumbly. Sprinkle over fruit mixture.
Bake 40 minutes or until filling is bubbly and topping is golden brown. Serve warm.

Nutrition Facts : Calories 470, Carbohydrate 75 g, Fat 3 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 360 mg

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