If Mom isn’t much of an eater and typically sticks to coffee for the first half of the day, this is a dish she can leisurely enjoy, with a spoonful of here and there. Or, if you’ve already made eggs and potatoes, this salad makes for a perfect light dessert.
Yield: 3 servings
Preheat oven to 375˚F. Line a baking sheet with parchment and spread coconut evenly on top. Bake until coconut is golden brown but not burnt, about 7–8 minutes. Cool.
Add papaya, mango, and lime juice to a bowl and mix. Add coconut right before serving and toss gently.
If Mom isn’t much of an eater and typically sticks to coffee for the first half of the day, this is a dish she can leisurely enjoy, with a spoonful of here and there. Or, if you’ve already made eggs and potatoes, this salad makes for a perfect light dessert.
Yield: 3 servings
Preheat oven to 375˚F. Line a baking sheet with parchment and spread coconut evenly on top. Bake until coconut is golden brown but not burnt, about 7–8 minutes. Cool.
Add papaya, mango, and lime juice to a bowl and mix. Add coconut right before serving and toss gently.
