Tropical Fruit Float
|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|
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.