1Mix yogurt and orange juice; set aside.
2In 2 1/2-quart clear glass bowl, layer fruit in order listed. Pour yogurt mixture over fruit. Sprinkle with coconut. Serve immediately.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Instead of fresh pineapple, use a 20-ounce can of pineapple chunks, drained. When melons aren't in season, use 2 medium bananas, sliced, and 2 medium unpeeled red apples, coarsely chopped.
To toast coconut, heat in ungreased heavy skillet over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
To keep the salad cold longer, chill the serving bowl before you assemble the salad. Or place salad bowl in a dish filled with crushed ice.
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