Snow-Capped Rocky Mountain Fruit Dessert

Ingredients

• 2 Tbsp brown sugar 
• 1 cup knudsen cream sour
• 0.8 cup baker's angel flake coconut divided
• 4 cups fruit fresh chopped (kiwi, peaches and strawberries)

Equipment

• bowl
• oven
• baking pan

Directions

1. Preheat oven to 350F.
2. Spread 1/4 cup of the coconut into shallow baking pan.
3. Bake 7 to 10 min. or until lightly browned, stirring frequently. Cool.
4. Combine sour cream and sugar in medium bowl. Gently stir in remaining 1/2 cup coconut.
5. Spoon fruit evenly into 8 dessert dishes. Top with the sour cream mixture; sprinkle with the toasted coconut.