Best Tropical Fruit With Coconut Pistachio Crunch Recipes

COCONUT TROPICAL FRUIT SALAD

Coconut Tropical Fruit Salad image

Add a serving of fruit to breakfast with this delicious medley. Toasted coconut, mango and more bring the flavor of the tropics to any menu. -Katie Covington, Blacksburg, South Carolina

Provided by Taste of Home

Categories Breakfast Brunch Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 medium mango, peeled and cubed
1 medium green apple, cubed
1 medium red apple, cubed
1 medium pear, cubed
1 medium navel orange, peeled and chopped
2 medium kiwifruit, peeled and chopped
10 seedless red grapes, halved
2 tablespoons orange juice
1 firm medium banana, sliced
1/4 cup sweetened shredded coconut, toasted

Steps:

In a large bowl, combine the first 7 ingredients. Drizzle with orange juice; toss gently to coat. Refrigerate until serving. Just before serving, fold in banana and sprinkle with coconut.

Nutrition Facts : Calories 101 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

COCONUT PISTACHIO PIE

Coconut Pistachio Pie image

We simply loved the lightly toasted coconut crust that paired so well with the pale green pistachio pudding in this quick pie. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

2-1/2 cups sweetened shredded coconut, lightly toasted
1/3 cup butter, melted
2 cups cold 2% milk
2 packages (3.4 ounces each) instant pistachio pudding mix
1 cup whipped topping
2 tablespoons chopped pistachios, optional

Steps:

In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Refrigerate for at least 30 minutes or until firm., In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread 1-1/2 cups over crust. , Fold whipped topping into remaining pudding; spread over pie. Sprinkle with pistachios if desired. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 371 calories, Fat 22g fat (17g saturated fat), Cholesterol 29mg cholesterol, Sodium 520mg sodium, Carbohydrate 41g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.

TROPICAL FRUIT CRISP

Tropical Fruit Crisp image

Betty Crocker™ cookie mix provides a simple addition to this tropical crisp - a fruit dessert featuring coconut, pineapple and bananas.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h

Yield 8

Number Of Ingredients 7

Ingredients

3/4 cup flaked coconut
1 medium pineapple (about 3 lb), rind removed, cubed (3 cups)
2 medium firm bananas, cut into 1/2-inch slices (1 1/2 cups)
1/3 cup packed brown sugar
4 1/2 teaspoons Gold Medal™ all-purpose flour
1 pouch Betty Crocker™ white chocolate macadamia nut cookie mix
1/2 cup butter, melted

Steps:

Heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In medium bowl, stir together pineapple, bananas, brown sugar and 1/4 cup of the toasted coconut. Spoon into baking dish.
In medium bowl, stir cookie mix, remaining 1/2 cup toasted coconut and the melted butter until crumbly. Sprinkle over fruit mixture.
Bake 40 minutes or until filling is bubbly and topping is golden brown. Serve warm.

Nutrition Facts : Calories 470, Carbohydrate 75 g, Fat 3 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 360 mg