Hawaiian Fruit With Pina Colada Dip - cooking recipe

Ingredients

DIP
2 (6 ounce) containers french vanilla yogurt
1 teaspoon rum extract or 1 teaspoon dark rum
1/4 cup coconut, toasted, divided
2 tablespoons pineapple, finely chopped
FRUIT
15 fresh strawberries, halved
30 pineapple chunks (1 inch)
5 medium kiwi fruits, cut into 30 chunks

Preparation

In small bowl, mix yogurt, rum extract and 3 tablespoons of the coconut and pineapple.
Stir and serve or cover and store in refrigerator until serving time.
Sprinkle dip with remaining 1 tablespoon toasted coconut.
To serve, arrange fruit on a platter with dip in the middle.