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Ingredientes
- 1/2 lb Sweet bread,Hawaiian or possibly Portugese
- 2 Tbsp. Coconut,sweetened,flaked, dry
- 1 sm Hard-ripe papaya
- 1 lrg Hard-ripe avacado
- 2 Tbsp. Lime juice
- 1 tsp Sugar
- 1/4 tsp Crushed dry redhot chilies
Direcciones
- Cut bread into 1/4" thick slices, then cut diagonally into triangles.
- Arrange in a single layer in a 10x15" pan. Bake in a 300'F. oven till lightly browned, about 10 min; turn slices over halfway through baking.
- Cold on racks. If made ahead, wrap airtight and store at room temperature up to a day.
- In a 7-8" frying pan, stir coconut over medium-high heat till golden, about 3 min. Pour from pan; set aside.
- Cut papaya in half lengthwise. Throw away seeds and peel, leaving halves intact.
- From 1 half, cut 2 lengthwise slices, each about 1/4" thick. Dice remaining papaya; set fruit aside.
- Cut avacado in half lengthwise. Throw away pit and peel, leaving halves intact.
- From 1 half, cut 2 lengthwise slices, each about 1/4" thick.
- Sprinkle slices with 1 tsp. lime juice; set aside. Dice remaining avacado and mix with remaining lime juice, sugar, and red chilies.
- On a platter, arrange avacado mix and diced papaya side by side in separate mounds. Fan reserved avacado slices next to diced papaya, and reserved papaya slices next to avacado mix. Sprinkle with coconut.
- Serve with toasted bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 8 servings | |
| Calories 86 | |
| Calories from Fat 17 | 20% |
| Total Fat 1.92g | 2% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 140mg | 6% |
| Potassium 39mg | 1% |
| Total Carbs 14.49g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.13g | 1% |
| Protein 2.73g | 4% |
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