1/2 lb Sweet bread,Hawaiian or
2 tb Coconut,sweetened,flaked,
1 sm Firm-ripe papaya
1 lg Firm-ripe avacado
2 tb Lime juice
1 ts Sugar
1/4 ts Crushed dried redhot chilies
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 until
lightly browned, about 10 minutes; turn slices over halfway through baking.
Cool 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 until golden
brown, about 3 minutes. Pour from pan; set aside.
Cut papaya in half lengthwise. Discard 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. Discard pit and peel, leaving halves
intact. From 1 half, cut 2 lengthwise slices, each about 1/4" thick.
Sprinkle slices with 1 teaspoon lime juice; set aside. Dice remaining
avacado and mix with remaining lime juice, sugar, and red chilies.
On a platter, arrange avacado mixture and diced papaya side by side in
separate mounds. Fan reserved avacado slices next to diced papaya, and
reserved papaya slices next to avacado mixture. Sprinkle with coconut.
Serve with toasted bread.
Per serving: 157 calories; 2.8 grams protein; 7.3 grams fat; (1.1 grams
saturated fat); 21 grams carbohydrates; 172 milligrams sodium; 0 milligrams