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Prep 25min
Total25min
Servings15
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Ingredients
Dip
2
(6-oz.) containers Yoplait® Original yogurt French vanilla
1
teaspoon rum extract or dark rum
3
tablespoons flaked coconut, toasted
2
tablespoons finely chopped pineapple
Fruit
15
fresh strawberries, halved
30
(1-inch) chunks fresh pineapple
30
chunks kiwi fruit (about 5 medium)
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Steps
1
In small bowl, combine yogurt, rum extract and 2 tablespoons of the coconut; blend well. Stir in pineapple. Serve immediately, or cover and refrigerate until serving time.
2
To serve, arrange fruit on serving platter. Sprinkle dip with remaining tablespoon toasted coconut. If desired, garnish with pineapple leaves. Store dip in refrigerator.
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Use a mini food processor or blender to finely chop the pineapple.
For the best flavor, purchase flaked coconut and toast 3 tablespoons. Arrange a single layer of coconut on a small cookie sheet and bake at 350°F. for 2 to 5 minutes, or just until golden. Keep a close watch on the coconut; it scorches easily.
Prepare the dip up to one day in advance; cover and refrigerate. Stir before serving.
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