1 can (20 oz) Pineapple Chunks, drained
1 can (20 oz) Mandarin Oranges, drained
1 can (20 oz) Tropical Fruit mix, drained
2 bananas, sliced
1 cup seedless red grapes,
3 Tbsp Olive Gourmet Cara Cara Orange Vanilla White Balsamic
12 oz fat free plain Greek yogurt
1/2 cup sweetened flaked coconut plus 1/2 cup for toasting
1-1/2 cups miniature marshmallows
Place the fruit in a large bowl. Stir the Cara Cara Orange Vanilla Balsamic into the yogurt. Fold the yogurt, marshmallows and 1/2 cup flaked coconut into the fruit. Cover with plastic wrap and refrigerate for at least an hour. Serve in individual bowls or glasses and add a sprinkling of toasted coconut on top.
To toast coconut: Preheat oven to 325 degrees. Spread coconut on an ungreased cookie sheet. Watch the coconut carefully and stir often until light brown in color. Cool. May be stored in a jar or plastic container for several weeks, at room temperature.