Tropical Pineapple, Mango, and Coconut Fools

Ingredients

• 3 cups chopped fresh pineapple (from a 2 1/2-pound pineapple)
• 3 tablespoons granulated sugar, divided
• 1 tablespoon fresh lemon juice
• 1/2 cup sweetened, shredded coconut, lightly toasted
• 1 mango, peeled and diced
• 1 cup heavy cream, cold
• 1/4 cup Greek-style yogurt

Procedures

1. 1
   Place pineapple and 1 tablespoon sugar in medium saucepan. Cook over medium heat, stirring occasionally, until fruit has softened and mixture becomes jammy, about 15 minutes. If pineapple looks too dry during cooking, add a teaspoon of water at a time. Remove from heat and stir in lemon juice. Adjust to taste with sugar and lemon juice. Chill until completely cold before using, about an hour.
2. 2
   Using mixer fitted with whip attachment, whip cream on high speed to soft peaks. Fold in yogurt, pineapple compote, and 1/2 of the coconut.
3. 3
   Spoon pineapple cream into glasses, alternating with fresh mango. Top with remaining coconut. Serve chilled.

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