Take a trip to the islands with this fun fruit dessert, with kiwis and more dipped in a rum-and-coconut yogurt.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 25m
Yield 15
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 60, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1/15 of Recipe, Sodium 15 mg, Sugar 8 g, TransFat 0 g
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