Tropical Fruit Float Recipe
Ingredients
2 cans (11 oz. each) mandarin oranges
1 can (1 lb. 4 oz.) pineapple chunks or tidbits
1 can (about 1 lb.) papayo or mango
1 to 1 1/2 cups orange juice
1 1/2 cups shredded or flaked coconut
1 quart vanilla ice cream
Directions
Drain fruit and cut papaya or mango into bite-sized pieces; combine all the fruits in bowl.
Pour orange juice over the fruit; chill.
Spread coconut in a shallow pan and place in a moderate oven (350°) for 5 to 7 minutes; stir or shake to toast evenly.
Mound spoonfuls of firm vanilla ice cream in center of fruit.
Use a ladle to serve.
Pass the toasted coconut.
Pour orange juice over the fruit; chill.
Spread coconut in a shallow pan and place in a moderate oven (350°) for 5 to 7 minutes; stir or shake to toast evenly.
Mound spoonfuls of firm vanilla ice cream in center of fruit.
Use a ladle to serve.
Pass the toasted coconut.
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