Fruit with Pina Colada Dip
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  • 2 (6-oz.) containers Yoplait Original 99% Fat Free French Vanilla Yogurt
  • 11 teaspoon rum extract or dark rum
  • 13 tablespoons flaked coconut, toasted
  • 12 tablespoons finely chopped pineapple
  • 115 fresh strawberries, halved
  • 130 (1-inch) chunks fresh pineapple
  • 130 chunks kiwi fruit (about 5 medium)In small bowl, combine yogurt, rum extract and 2 tablespoons of the coconut; blend well. Stir in pineapple. Serve immediately, or cover and refrigerate until serving time.
  • 1 To serve, arrange fruit on serving platter. Sprinkle dip with remaining tablespoon toasted coconut. If desired, garnish with pineapple leaves. Store dip in refrigerator.



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