Caribbean Guacamole

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Servings: 8 Difficulty: Advanced
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A vibrant tropical twist on the classic avocado dip featuring sweet papaya and toasted coconut
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This refreshing Caribbean Guacamole swaps traditional cilantro and onion for the bright, tropical flavors of ripe papaya and sweetened flaked coconut. The creamy avocado is gently mashed with lime juice, a hint of sugar, and a kick of crushed red chilies for a perfect balance of sweet, savory, and spicy. It’s a stunning presentation dish that pairs beautifully with toasted Hawaiian sweet bread triangles. Ideal for summer potlucks, beach parties, or as a colorful starter to any tropical-themed meal, this dip brings a burst of island flair to your table.

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Caribbean Guacamole

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 151.0

Description

This refreshing Caribbean Guacamole swaps traditional cilantro and onion for the bright, tropical flavors of ripe papaya and sweetened flaked coconut. The creamy avocado is gently mashed with lime juice, a hint of sugar, and a kick of crushed red chilies for a perfect balance of sweet, savory, and spicy. It&# 226;€™s a stunning presentation dish that pairs beautifully with toasted Hawaiian sweet bread triangles. Ideal for summer potlucks, beach parties, or as a colorful starter to any tropical-themed meal, this dip brings a burst of island flair to your table.

Ingredients

Directions

  1. Preheat oven to 300ðF (150ðC).
  2. Cut Hawaiian sweet bread into 1/4-inch thick slices, then cut diagonally into triangles.
  3. Arrange bread triangles in a single layer on a 10x15-inch baking pan.
  4. Bake until lightly browned, about 10 minutes, turning slices over halfway through.
  5. Remove bread from oven and cool on wire racks.
  6. In a 7-8 inch frying pan, stir sweetened flaked coconut over medium-high heat until golden brown, about 3 minutes.
  7. Pour toasted coconut onto a plate and set aside.
  8. Cut papaya in half lengthwise, discard seeds, and peel, leaving halves intact.
  9. Dice the remaining papaya and set aside.
  10. Cut avocado in half lengthwise, discard pit, and peel, leaving halves intact.
  11. Sprinkle avocado slices with 1 teaspoon lime juice and set aside.
  12. Dice the remaining avocado half.
  13. In a bowl, mix diced avocado with remaining lime juice, sugar, and crushed dried red chilies.
  14. On a platter, arrange the avocado mixture and diced papaya side by side in separate mounds.
  15. Fan reserved avocado slices next to the diced papaya, and reserved papaya slices next to the avocado mixture.
  16. Sprinkle toasted coconut over the platter.
  17. Serve immediately with toasted sweet bread triangles.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 151.0kcal
% Daily Value *
Total Fat 1.8g3%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 278.6mg12%
Total Carbohydrate 27.8g10%
Dietary Fiber 1.5g6%
Sugars 2.8g
Protein 5.1g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: caribbean, guacamole, avocado, papaya, coconut, dip, tropical, lime, vegan, appetizer, summer, healthy, party food, fruit dip, lime juice, red chili, hawaiian bread, toast, refreshing, colorful
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