Recipe information
Yield
Makes 6 servings
Ingredients
3-ounce piece freshly peeled coconut, shaved with vegetable peeler (about 1/2 cup) (see opening a fresh coconut )
1 1/2 cups diced strawberries
1/2 mango, peeled, diced
1/4 cup sugar
6 bananas, peeled, cut lengthwise in half
1 quart vanilla frozen yogurt
mint sprigs, for garnish
Preparation
Step 1
Heat oven to 350°F. Line a baking sheet with parchment paper. Place coconut shavings on prepared baking sheet. Transfer to the heated oven and bake until crisply toasted and pale golden brown, about 8 minutes.
Step 2
Meanwhile, combine strawberries, mango, and sugar in a medium bowl. Let stand 5 minutes.
Step 3
Place 1 split banana in each of 6 dishes. Divide frozen yogurt in each of six dishes. Spoon over strawberry mango mixture and juices. Sprinkle with toasted coconut curls. Garnish with mint and serve immediately.
