MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Caribbean Guacamole
  Categories: Dips, Mexican
       Yield: 8 servings
  
     1/2 lb Sweet bread,Hawaiian or
            -Portugese
       2 tb Coconut,sweetened,flaked,
            -dried
       1 sm Firm-ripe papaya
       1 lg Firm-ripe avacado
       2 tb Lime juice
       1 ts Sugar
     1/4 ts Crushed dried redhot chilies
  
   Cut bread into 1/4 thick slices, then cut diagonally into triangles.
   Arrange in a single layer in a 10x15 pan. Bake in a 300'F. oven until
   lightly browned, about 10 minutes; turn slices over halfway through
   baking. Cool on racks. If made ahead, wrap airtight and store at room
   temperature up to a day.
   
   In a 7-8 frying pan, stir coconut over medium-high heat until golden
   brown, about 3 minutes. Pour from pan; set aside.
   
   Cut papaya in half lengthwise. Discard seeds and peel, leaving halves
   intact. From 1 half, cut 2 lengthwise slices, each about 1/4 thick.
   Dice remaining papaya; set fruit aside.
   
   Cut avacado in half lengthwise. Discard pit and peel, leaving halves
   intact. From 1 half, cut 2 lengthwise slices, each about 1/4 thick.
   Sprinkle slices with 1 teaspoon lime juice; set aside. Dice remaining
   avacado and mix with remaining lime juice, sugar, and red chilies.
   
   On a platter, arrange avacado mixture and diced papaya side by side in
   separate mounds. Fan reserved avacado slices next to diced papaya, and
   reserved papaya slices next to avacado mixture. Sprinkle with coconut.
   Serve with toasted bread.
   
   Per serving: 157 calories; 2.8 grams protein; 7.3 grams fat; (1.1
   grams saturated fat); 21 grams carbohydrates; 172 milligrams sodium;
   0 milligrams cholesterol.
  
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