Fruit with Piña Colada Dip

Take a trip to the islands with this fun fruit dessert, with kiwis and more dipped in a rum-and-coconut yogurt.

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Prep Time 25 min
Total Time 0 min
Servings 15

Ingredients

Dip

2: (6-oz.) containers Yoplait® Original 99% Fat Free French Vanilla Yogurt

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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Directions

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.

EXPERT TIPS

Expert Tips

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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