Grilled Fruit Salad with Poppyseed Dressing

• 1/2 cup BAKER'S ANGEL FLAKE Coconut
• 1 medium pineapple, peeled, cored and cut into 8 slices
• 2 nectarines, halved, pitted
• 2 peaches, halved, pitted
• 1 small mango, halved, pitted Whole Foods 2 ea For $4.00 thru 02/09
• 1/2 cup KRAFT Creamy Poppyseed Dressing

1. Preheat grill to medium-high heat.
2. Grease grate of grill.
3. Fold up sides of a 12-inch-long sheet of aluminum foil to resemble a "pan."
4. Place on grate of grill.
5. Add coconut.
6. Grill 10 min.
7. or until golden brown, stirring occasionally.
8. Meanwhile, place fruit on grill grate.
9. Grill 3 min.
10. on each side or until lightly browned on both sides.
11. Cool fruit.
12. Remove and discard skin from nectarines, peaches and mangos.
13. Cut fruit into 1/2-inch pieces.
14. Toss fruit with the toasted coconut and dressing just before serving.

s angel, pineapple, nectarines, peaches, mango

Taken from www.kraftrecipes.com/recipes/grilled-fruit-salad-poppyseed-dressing-65106.aspx (may not work)