Fiesta Fruit Cups

Prep and Cook

• Place the coconut in a small skillet set over medium heat, toasting it until the edges are lightly brown and golden. Remove from stove top and set aside.
• Slice the mango and pineapple into strips. Cube the watermelon. Fill clear glasses with the fruits and place them in the fridge until ready to serve.
• Garnish each cup with a lime wedge and a sprinkling of toasted coconut.