Prepare fruit and place in a serving dish. Combine passion fruit juice, cornstarch, and cinnamon in a small saucepan and heat over medium heat, stirring for 3–5 minutes until thickened. Add mint leaves to sauce and pour over fruit. Toss fruit to coat with sauce. Cover and chill for 24 hours. Remove mint leaves. Sprinkle toasted, shredded coconut on top of fruit, and serve
Calories: 54 calories, Carbohydrates: 13 g, Protein: 0 g, Fat: 0 g, Saturated Fat: 0 g, Sodium: 5 mg, Fiber: 1 g
Exchanges per serving: 1 fruit. Carbohydrate choices: 1.
This recipe was developed by Sharon Palmer, a registered dietitian and freelance writer in Southern California.