2 (6-oz.) containers Vanilla Yogurt 1 teaspoon rum extract or dark rum (I prefer the rum!) 3 tablespoons flaked coconut, toasted 2 tablespoons finely chopped pineapple
fresh strawberries, halved (1-inch) chunks fresh pineapple kiwi fruit (about 5 medium), cut into chunks
Combine yogurt, rum extract and 2 tablespoons of the coconut; blend well. Stir in the finely chopped pineapple. Serve immediately, or cover and refrigerate until serving time. To serve, arrange fruit on serving platter.
Sprinkle dip with remaining tablespoon toasted coconut. If desired, garnish with pineapple leaves. Store dip in refrigerator.