Yield: 8 servings
|2 cups||California Dried Figs|
|1 cup||Mandarin oranges|
|1 cup||Whipping cream|
|½ cup||Toasted flaked coconut|
|Fresh mint (optional)|
Slice dried figs. Slice pineapple into half; scoop out center; cut into bite-size chunks. Drain oranges. Arrange figs, pineapple chunks and oranges in pineapple shells. Whip cream; stir in sugar and coconut (reserve some coconut for topping, if desired). Spoon over fruits. Garnish with fresh mint, if desired.
Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias