This is going to be on my menu a few times over this Yom Tov. It’s that good. The crunch is amazing, and great over ice cream, fruit salad, or chocolate cake. Disclaimer: I hate coconut, but somehow when it’s toasted and mixed with other ingredients, it takes on a whole new flavor.
Tropical Salad
Recipe By Chanie Nayman
- Cook & Prep: 25 m
- Serving: 6
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Contains:
Ingredients (14)
Salad
Toasted Coconut
Dressing
Start Cooking
Prepare Salad
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Toast coconut by combining shredded coconut, margarine, brown sugar, and potato starch in a bowl. Spread over a baking sheet and toast in a preheated 400 degrees Fahrenheit (200 degrees Celsius) oven for 10 minutes. For the dressing, blend together all dressing ingredients in a blender or food processor. It should have a thick, creamy texture.
To Assemble
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Layer lettuce, kiwis, mango, and pineapple in a serving bowl. Add dressing and top with toasted almonds and coconut.
