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Tropical Fruit Salad

['1 large pineapple, cored and chopped', '2 ripe mangoes, chopped', '2 bananas, sliced', '1/2 cup chopped canned lychees in syrup, drained', '1/2 cup pomegranate seeds', '3 tablespoons shredded sweetened dried coconut']

Prep fruit except for coconut 1 day ahead; refrigerate. In a pan, toast coconut over medium heat, tossing until golden, 1 to 2 minutes. Transfer to a plate. Top salad with coconut before serving.

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