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
6
bananas, peeled, cut lengthwise in half
1
quart vanilla frozen yogurt
Directions
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.
2.
Meanwhile, combine strawberries, mango, and sugar in a medium bowl. Let stand 5 minutes.
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.
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