Dishes of cut-up fresh fruit are crowned with a snowy mixture of brown sugar-sweetened sour cream and flaked coconut.
What You Need
Original recipe yields 8 servings
3/4 cup BAKER'S ANGEL FLAKE Coconut, divided
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. brown sugar
4 cups chopped fresh fruit (kiwi, peaches and strawberries)
Add To Shopping List
Let's Make It
Preheat oven to 350°F. Spread 1/4 cup of the coconut into shallow baking pan. Bake 7 to 10 min. or until lightly browned, stirring frequently. Cool.
Combine sour cream and sugar in medium bowl. Gently stir in remaining 1/2 cup coconut.
Spoon fruit evenly into 8 dessert dishes. Top with the sour cream mixture; sprinkle with the toasted coconut.
Size It Up
With it's built-in portion control, this fruit dessert makes a great treat!
Try substituting oranges, pineapple and bananas; or apples, pears and seedless grapes for the kiwi, peaches and strawberries.
Use Your Microwave
To toast the 1/4 cup coconut in microwave, spread coconut in microwaveable pie plate. Microwave on HIGH 3 min. or until coconut is lightly browned, stirring after each min.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.