Ingredients

• 1 large pineapple, cored and chopped
• 2 ripe mangoes, chopped
• 2 bananas, sliced
• 1/2 cup chopped canned lychees in syrup, drained
• 1/2 cup pomegranate seeds
• 3 tablespoons shredded sweetened dried coconut

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Instructions

1. Prep fruit except for coconut 1 day ahead; refrigerate. In a pan, toast coconut over medium heat, tossing until golden, 1 to 2 minutes. Transfer to a plate. Top salad with coconut before serving.