Fruit with Piña Colada Dip

Take a trip to the islands with this fun fruit dessert, with kiwis and more dipped in a rum-and-coconut yogurt.

Fruit with Piña Colada Dip

YoplaitRecipe by Yoplait

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25 minutes

25 minutes

15 servings

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Nutrition Info

  • 1/15 of Recipe
  • 60
  • 1g
    (Saturated Fat 0g)
  • 0mg
  • 15mg
  • 12g
    (Dietary Fiber 1g, Sugars 9g)
  • 1g
  • Percent Daily Value*
  • 0%
  • 58%
  • 4%
  • 2%
  • Exchanges
  • 1
  • Carbohydrate Choices
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Kitchen Tips

    Use a mini food processor or blender to finely chop the pineapple. For the best flavor, purchase flaked coconut and toast 3 tablespoons. Arrange a single layer of coconut on a small cookie sheet and bake at 350°F. for 2 to 5 minutes, or just until golden. Keep a close watch on the coconut; it scorches easily.

  • Make-Ahead Tip

    Prepare the dip up to one day in advance; cover and refrigerate. Stir before serving.

Ingredients

  • Dip
  • 2  (6-oz.) containers Yoplait® Original 99% Fat Free French Vanilla Yogurt
  • 1  teaspoon rum extract or dark rum
  • 3  tablespoons flaked coconut, toasted
  • 2  tablespoons finely chopped pineapple
  • Fruit
  • 15  fresh strawberries, halved
  • 30  (1-inch) chunks fresh pineapple
  • 30  chunks kiwi fruit (about 5 medium)

Directions

  1. 1In 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.
  2. 2To serve, arrange fruit on serving platter. Sprinkle dip with remaining tablespoon toasted coconut. If desired, garnish with pineapple leaves. Store dip in refrigerator.

Categories: Course, Appetizers, Cold Appetizers, Dips & Salsas

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