Stir-Fried Tropical Fruit

• 1 cup unsweetened flaked coconut
• 2 teaspoons vegetable oil, divided
• 12 inch gingerroot, peeled and finely chopped
• 12 fresh pineapple, peeled, cored and chopped (about 3 cups)
• salt, to taste
• 4 mangoes, chopped (about 3 cups)
• 1 tablespoon Earth Balance whipped spread

1. Preheat oven to 350F Spread coconut flakes on a rimmed baking sheet and bake until lightly browned and fragrant, stirring occasionally, 10 to 12 minutes.
2. Transfer coconut from baking sheet to a container and let cool.
3. Heat a wok or large saute pan over high heat.
4. When hot, add a teaspoon of the oil.
5. Swirl to coat pan with oil.
6. Add ginger and stir-fry until fragrant, about 1 minute.
7. Add pineapple and a pinch of salt.
8. Stir constantly, spreading the pineapple over the surface of the pan, for about 2 minutes.
9. Transfer pineapple to a large bowl and set aside.
10. Add the remaining oil to the pan, then add the mango and a pinch of salt.
11. Cook, stirring often, for about 2 minutes.
12. Transfer mango to bowl with pineapple.
13. Add Earth Balance and toss gently until melted.

coconut, vegetable oil, gingerroot, pineapple, salt, mangoes

Taken from www.food.com/recipe/stir-fried-tropical-fruit-226206 (may not work)