Tangerine Ambrosia Parfaits

• 1 1/2 cups unsweetened flaked coconut
• 1 1/2 cups chopped fresh pineapple, well drained (from 1 small pineapple)
• 1 1/2 cups chopped fresh mango (from 1 large mango)
• 4 tangerines, peeled and cut into segments (about 1 1/2 cups)
• 2 kiwi, peeled and chopped (about 1 cup)
• 1/4 cup packed mint leaves, chopped, plus more for garnish
• 2 tablespoons superfine sugar
• 3 cups sweetened whipped cream
• 3 cups crumbled shortbread cookies (such as Walker's Shortbread Rounds)

1. Toss together coconut, pine-apple, mango, tangerines, kiwi, mint, and sugar in a large bowl; let stand at room temperature 30 minutes. Pour fruit mixture through a strainer over a small bowl, reserving syrup in bowl.
2. Reserve 1/2 cup of the whipped cream. Divide fruit mixture, remaining 2 1/2 cups whipped cream, and crumbled cookies among 6 parfait glasses. Drizzle each with 1/2 tablespoon reserved syrup, and top with a dollop of reserved whipped cream. Garnish with mint leaves, if desired.

coconut, fresh pineapple, fresh mango, tangerines, kiwi, mint, sugar, cream, shortbread cookies

Taken from www.myrecipes.com/recipe/tangerine-ambrosia-parfaits (may not work)