Take a trip to the islands with this fun fruit dessert, with kiwis and more dipped in a rum-and-coconut yogurt.
(6-oz.) containers Yoplait® Original 99% Fat Free French Vanilla Yogurt
teaspoon rum extract or dark rum
tablespoons flaked coconut, toasted
tablespoons finely chopped pineapple
fresh strawberries, halved
(1-inch) chunks fresh pineapple
chunks kiwi fruit (about 5 medium)
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.
To serve, arrange fruit on serving platter. Sprinkle dip with remaining tablespoon toasted coconut. If desired, garnish with pineapple leaves. Store dip in refrigerator.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1/15 of Recipe
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.