Ingredients

1 cup diced mango
1 cup diced papaya
2 cups diced pineapple
1 kiwi, peeled and diced
1 1/2 cups fresh orange juice
1/2 cup coconut milk
Sugar or honey as needed
1/4 teaspoon vanilla extract
3/4 cup plain nonfat yogurt (optional)
1 cup ice

Garnish:
6 pineapple spears
1/4 cup unsweetened coconut, toasted (see note)

Directions

In a blender, combine all the fruits and half of the orange juice. Puree until quite smooth. With the machine running, add the remaining ingredients and blend until smooth and thick.

Serve garnished with a pineapple spear and toasted coconut. Makes 6 servings.

To toast coconut: Swirl the grated coconut in a dry saute pan over medium-high heat for 2 to 3 minutes, or until golden brown. Immediately pour the toasted coconut into a cool bowl or plate to prevent scorching.

Nutritional analysis per serving: 150 cal., 4 g pro., 5 g fat, 27 g carbo., 30 mg sodium, less than 1 mg chol.