Tropical Fruit Brochettes With Pina Colada Dip

• 1tan (8 ounce)ttcrushed pineapple, undrained
• 1tackage (3 ounce)tnstant coconut pudding and pie filling
• 3/4tupttthole milk
• 1/2tuptttour cream
• 16t-inchtttieces fresh mango (from 2 large peeled and pitted mangos)
• 16t-inchtttieces fresh pineapple (from 1 small peeled and cored pineapple
• 16t-inchtttieces kiwi fruit (from 3 medium peeled kiwifruits)
• 16t-inchtttieces fresh banana (from 3 ripe, but firm, peeled bananas)
• 1/4tuptttresh lime juice
• 2tablespoonsttcold water
• 1 1/2tupstttried coconut
• 16ttttcocktail picks
• 1targetttango (unpeeled)

1. For Dip: Combine pineapple, pudding, milk and sour cream in the jar of a blender. Blend until all the ingredients are mixed and the mixture is smooth, about 30 - 40 seconds. Pour mixture into a small bowl, cover and refrigerate for 2 - 3 hours.
2. In a small bowl combine the lime juice and the water. Place the coconut in another shallow bowl. Dip each banana piece in the lime juice mixture and roll in coconut, covering completely. Set aside.
3. Cut a small piece off the bottom of the whole mango so that it sets flat when placed on a serving platter.
4. Place one piece of mango, one piece of pineapple, one piece of kiwi and one piece of coconut covered banana on a cocktail pick. Stick fruit covered pick into the whole mango. Repeat with the remaining fruit and cocktail picks.
5. Set fruit covered mango in the center of a small serving platter. Serve with the dip.
6. Serves 4 - 6

pineapple, milk, sour cream, mango, pineapple, fruit, fresh banana, lime juice, water, coconut, mango

Taken from www.epicurious.com/recipes/member/views/tropical-fruit-brochettes-with-pina-colada-dip-1216108 (may not work)