175 g package coconut cooked pudding and pie filling mix
3 cups milk
1/3 cup flaked coconut, toasted
2 cups whole strawberries
1 kiwi fruit, peeled, halved and thinly sliced
1/4 cup apricot jam
1 tablespoon lemon juice

Preparation Instructions:

Cook pudding mix according to package directions. Pour into 6 dessert dishes. Refrigerate until set.

Arrange coconut around edges of dessert dishes. Arrange fruit in centre. Melt jam and lemon juice in microwave oven. Brush over fruit. Serves 6.

Hint: To toast coconut, place on baking sheet. Bake at 350 degrees 3 to 5 minutes.

Per serving: 256 calories; 5.1 g fat; 48.1 g carbohydrates; 4.7 g protein; 1.9 g dietary fibre.