 | | Directions |
- Allow pineapple to drain well. Pat with paper towels to soak up some of the excess juice.
- Prepare the mango, kiwi, and bananas; place in a bowl.
- Add the drained pineapple.
- Toast the coconut. Reserve 1 to 2 tablespoons of the toasted coconut and add the rest to the bowl of fruit.
- Add the Pina Colada yogurt to the fruit and gently stir until al the fruit is evenly coated.
- Pour it into your serving bowl and sprinkle it with the reserved coconut.
- Refrigerate until ready to serve.
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Prep Time: 30 minutes
Container: Bowl for mixing.
|  | | Ingredients | | - | | 1 can pineapple tidbits - 20 oz. can |
| - | | 1 mango - peeled and cubed |
| - | | 4 kiwis - peeled and cubed |
| - | | 2 bananas - peeled and sliced |
| - | | 1/2 cup coconut |
| - | | 6 ounces pina colada yogurt (can use low fat) |
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