Caribbean Guacamole

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Servings: 8 Difficulty: Advanced
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A vibrant tropical twist on classic guacamole featuring sweet papaya and toasted coconut
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This refreshing Caribbean Guacamole reimagines the traditional Mexican dip by incorporating sweet, juicy papaya and toasted coconut for a unique tropical flair. The creamy richness of ripe avocado is balanced by the bright acidity of lime juice and a subtle hint of heat from crushed red chilies. It’s a perfect blend of sweet, savory, and spicy flavors that dances on the palate. Ideal for summer gatherings, beach parties, or as a light, healthy snack, this vegan-friendly dip offers a burst of island vibes. Serve it chilled with crisp toasted bread or tortilla chips for a delightful contrast in textures and temperatures.

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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 reimagines the traditional Mexican dip by incorporating sweet, juicy papaya and toasted coconut for a unique tropical flair. The creamy richness of ripe avocado is balanced by the bright acidity of lime juice and a subtle hint of heat from crushed red chilies. It&# 226;€™s a perfect blend of sweet, savory, and spicy flavors that dances on the palate. Ideal for summer gatherings, beach parties, or as a light, healthy snack, this vegan-friendly dip offers a burst of island vibes. Serve it chilled with crisp toasted bread or tortilla chips for a delightful contrast in textures and temperatures.

Ingredients

Directions

  1. Preheat oven to 300ðF (150ðC).
  2. Cut the sweet bread into 1/4-inch thick slices, then cut diagonally into triangles.
  3. Arrange the 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 from oven and cool completely on wire racks.
  6. While bread cools, place flaked coconut in a dry frying pan over medium-high heat.
  7. Stir constantly until the coconut is golden brown, about 3 minutes.
  8. Immediately pour the toasted coconut onto a plate to stop cooking and set aside.
  9. Cut the papaya in half lengthwise, discard seeds, and peel.
  10. Dice the remaining papaya and set aside.
  11. Cut the avocado in half lengthwise, discard the pit, and peel.
  12. Sprinkle the avocado slices with 1 teaspoon of lime juice and set aside.
  13. Dice the remaining avocado half.
  14. In a bowl, mix the diced avocado with the remaining lime juice, sugar, and crushed red chilies.
  15. On a serving platter, arrange the avocado mixture and diced papaya in separate mounds side by side.
  16. Fan the reserved avocado slices next to the papaya mound and the papaya slices next to the avocado mound.
  17. Sprinkle the toasted coconut over the entire arrangement.
  18. Serve immediately with the toasted 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, vegan, tropical, lime, chili, healthy, appetizer, summer, party, refreshing, no-cook, fruit, spicy, lime-juice, toasted-coconut
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