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Credit: Roland Bello

Recipe Summary

total:
1 hr 35 mins
hands-on:
35 mins
Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the peaches, nectarines, and apricots in a large bowl.

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  • Mix the coconut cream and orange juice in a medium bowl and pour over the fruit. Cover with plastic wrap and refrigerate for 1 hour.

  • Meanwhile, toast the coconut flakes in a medium skillet over medium heat, tossing, until golden brown, about 6 minutes. Transfer to a bowl to cool completely.

  • To serve, let guests spoon the fruit and coconut cream mixture into cups and top it with the toasted coconut, cherries, and honey.

Nutrition Facts

100 calories; fat 3g; sodium 10mg; protein 1g; carbohydrates 19g; sugars 17g; fiber 2g; calcium 5mg.
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