TROPICAL FRUIT BROCHETTES WITH PINA COLADA DIP

TROPICAL FRUIT BROCHETTES WITH PINA COLADA DIP image

Yield 4 - 6

Number Of Ingredients 13

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1 can (8 ounce) crushed pineapple, undrained
1 package (3 ounce) instant coconut pudding and pie filling
3/4 cup whole milk
1/2 cup sour cream
16 1-inch pieces fresh mango (from 2 large peeled and pitted mangos)
16 1-inch pieces fresh pineapple (from 1 small peeled and cored pineapple
16 1-inch pieces kiwi fruit (from 3 medium peeled kiwifruits)
16 1-inch pieces fresh banana (from 3 ripe, but firm, peeled bananas)
1/4 cup fresh lime juice
2 Tablespoons cold water
1 1/2 cups dried coconut
16 cocktail picks
1 large mango (unpeeled)

Steps:

For Dip: Combine pineapple, pudding, milk and sour cream in the jar of a blender. Blend until all the ingredients are mixed and the mixture is smooth, about 30 - 40 seconds. Pour mixture into a small bowl, cover and refrigerate for 2 - 3 hours. In a small bowl combine the lime juice and the water. Place the coconut in another shallow bowl. Dip each banana piece in the lime juice mixture and roll in coconut, covering completely. Set aside. Cut a small piece off the bottom of the whole mango so that it sets flat when placed on a serving platter. Place one piece of mango, one piece of pineapple, one piece of kiwi and one piece of coconut covered banana on a cocktail pick. Stick fruit covered pick into the whole mango. Repeat with the remaining fruit and cocktail picks. Set fruit covered mango in the center of a small serving platter. Serve with the dip. Serves 4 - 6