Hawaiian Dip with Fruit Kebabs

Hawaiian Dip with Fruit Kebabs
By: Doris Christopher

Dip:
¾ cup milk
½ cup sour cream
1 package (3.4oz) vanilla instant pudding and pie filling
1 can (8oz) crushed pineapple in juice, undrained
½ cup sweetened flaked coconut, toasted, divided
1 lime

Kebabs:
6-8 cups assorted fruits such as apples, bananas, pineapple, cantaloupe, honeydew melon, strawberries, or grapes- cut into 1 inch chunks

Soak wood skewers in water for at least 20 minutes.

For dip combine milk, sour cream, and pudding mix in a small bowl, whisk until smooth.

Stir in pineapple with juice and 1/3 cup of coconut. Zest lime using zester to measure 1 teaspoon zest. Juice lime to measure 1 teaspoon juice. Stir in lime zest and juice into dip. Cover and refrigerate at least 30 minutes before serving.

For kebabs, alternately thread fruit onto (24) 6 inch wooden skewers.

Spoon dip into serving bowl; sprinkle with remaining coconut. Serve with fruit kebabs.

*To toast coconut, preheat oven to 350 degrees. Spread coconut onto parchment paper lined baking sheet. Bake for 5-10 minutes or until light golden brown; cool completely*