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Tropical Fruit Float

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Ingredients
  Canned mandarin oranges 22 Ounce (2 Cans, 11 Ounce Each)
  Canned pineapple chunks/Tidbits 1 1⁄4 Pound (1 Can)
  Canned papaya/Mango 1 Pound (1 Can)
  Orange juice 1 1⁄2 Cup (24 tbs)
  Shredded coconut/Flaked coconut 1 1⁄2 Cup (24 tbs)
  Vanilla ice cream 1 Quart
Directions

Drain fruit and cut papaya or mango into bite-sized pieces; combine all the fruits in bowl.
Pour orange juice over the fruit; chill.
Spread coconut in a shallow pan and place in a moderate oven (350°) for 5 to 7 minutes; stir or shake to toast evenly.
Mound spoonfuls of firm vanilla ice cream in center of fruit.
Use a ladle to serve.
Pass the toasted coconut.

Recipe Summary

Cuisine: 
American
Method: 
Baked

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