1 cup Strawberries — quartered
1 cup Cantaloupe — chunked
6 each Strawberries — whole
1 each Apple — cored and chopped
20 each Grapes — seedless green
1/2 cup Pineapple — chunked
1/2 cup Mandarin orange sections
1 1/2 cups Vanilla yogurt
2 tablespoons Coconut — shredded & toasted
In 2 quart bowl combine fruits except whole berries; cover with plastic wrap and refrigerate until well chilled, at least 2 hours.
To serve:
Spoon 2 Tablespoons yogurt into each of 6 parfait or sundae glasses
Top each portion with 1/4 cup fruit mixture.
Top each portion of fruit with 1 Tablespoon yogurt, then an equal amount of remaining fruit mixture. Spoon 1 Tablespoon yogurt onto each portion of fruit, sprinkle with coconut, and garnish with 1 berry.
