In a glass bowl, place the banana, mango, and pineapple; toss gently to combine, and set aside. Place the almonds on a cookie sheet, bake at 325 degrees for 3-5 minutes or until lightly toasted and fragrant. Remove the almonds from the cookie sheet and set aside. On the same cookie sheet, place the shredded coconut and bake at the same temperature for 3-5 minutes, occasionally shaking it to evenly toast the coconut. Remove the coconut from the cookie sheet and set aside. Evenly divide the Almond-Amasake Cream between 6 dessert dishes. Layer the mixed fruit, coconut, and almonds on top of the Almond-Amasake Cream, evenly dividing them among the 6 dessert dishes. Serve chilled or at room temperature.
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