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Overnight Coconut Fruit Salad

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Overnight Coconut Fruit Salad

Prep Time:

Ingredients

  • Tangerine(s), raw | 1.00 cup, sections
  • fresh pineapple, raw | 0.75 cup, chunks
  • Oranges, raw, Florida | 1.00 cup sections, without membranes
  • Candies, marshmallows | 8.00 regular
  • Coconut meat | 1.00 cup, shredded
  • Cream, sour, cultured | 1.00 cup
  • Granulated sugar | 2.00 tbsp
Nutrition Facts (Per Serving)

Calories per serving: 220.59 mg

Fat per serving: 12.24 g

Saturated fat per serving: 8.40 g

Protein per serving: 2.03 g

Sodium per serving: 42.02 mg

Cholesterol per serving: 19.93 g

Instructions

  1. Prepare and section enough oranges to yield 1 cup orange sections.
  2. Cut marshmallows into quarters.
  3. Put the oranges, pineapple crushed chunks , orange sections and marshmallows into a large bowl with moist shredded coconut.
  4. Mix together sour cream and sugar.
  5. Pour over the fruit mixture and toss lightly to mix thoroughly.
  6. Cover; chill in refrigerator overnight.
  7. To serve, spoon portions of salad onto chilled serving plates lined with crisp salad greens.
  8. Garnish with mint sprigs if desired.

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