Tahitian Fruit Cups

This dish was served as the appetizer of our meal. It was a lot of work to get the coconuts prepared, but it was really yummy. Most of us had never tasted fresh coconut before, so this was a fun treat for everyone. I think it would be just as yummy with the processed coconut from the grocery store baking aisle, and would be a lot less hassle. I'm sure it's possible to find empty coconut shells somewhere if you want to preserve the look of this dish. We made rings of paper to set the shells in to make them stand upright.

What you need:

3 small coconuts
1 medium pineapple
1/4 cup orange juice
Whole strawberries (I used lots more than this recipe suggests. We quarted them and mixed them in with the fruit before serving.)
Mint sprig(this is just for garnish, I didn't use this)

What to Do:

Break each coconut in half crosswise (We got on youtube and watched videos about how to do this). Remove coconut meat; save the shells. Cover and refrigerate half the coconut meat for future use. Cut remaining coconut into bite sized pieces.

Remove rind from pineapple and cut fruit into bite-size pieces. Stir together coconut meat and pineapple; add orange juice and toss. Cover; chill several hours.

At serving time, fill coconut shells with fruit mixture. Garnish each with whole strawberries and a mint sprig.

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