Caribbean Guacamole

Name: Caribbean Guacamole
Prep time: 30 min
Total time: 30 min
Yield: 1 Platter
Ingredients: 1/2 lb sweet bread (Hawaiian or Portuguese); 2 tablespoons coconut, sweetened flaked dried; 1 papaya, ripe (small firm); 1 avocado, ripe (large firm); 2 tablespoons lime juice; 1 teaspoon sugar; 1/4 teaspoon red hot chili pepper, crushed (dried)

Submitted by Ambervim

"With both papaya and avocado trees in the yard this recipe was a great find!"

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Ready In:: 30mins
Ingredients:: 7
Yields:: 1 Platter

ingredients

¹⁄₂ lb sweet bread (Hawaiian or Portuguese)
2 tablespoons coconut, sweetened flaked dried
1 papaya, ripe (small firm)
1 avocado, ripe (large firm)
2 tablespoons lime juice
1 teaspoon sugar
¹⁄₄ teaspoon red hot chili pepper, crushed (dried)

directions

Cut bread into 1/4 inch thick slices, then cut diagonally into triangles. Arrange in a single layer in a 10 x 15 inch pan. Bake in a 300F 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 or 8 inch 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 inch thick. Dice remaining papaya; set fruit aside.
Cut avocado in half lengthwise. Discard pit and peel, leaving halves intact. From 1 half, cut 2 lengthwise slices, each about 1/4 inch thick. Sprinkle slices with 1 teaspoon lime juice; set aside. Dice remaining avocado and mix with remaining lime juice, sugar and red chilies.
On a platter, arrange avocado mixture and diced papaya side by side in separate mounds. Fan reserved avocado slices next to diced papaya and reserved papaya slices next to avocado mixture. Sprinkle with coconut. Serve with toasted bread.