Categories: Dips, Mexican 
      Yield: 8 servings 
  
    1/2 lb Sweet bread,Hawaiian or             1 lg Firm-ripe avacado 
           -Portugese                          2 tb Lime juice 
      2 tb Coconut,sweetened,flaked,           1 ts Sugar 
           -dried                            1/4 ts Crushed dried redhot chilies 
      1 sm Firm-ripe papaya                
  
  Cut bread into 1/4" thick slices, then cut diagonally into triangles. 
  Arrange in a single layer in a 10x15" pan. Bake in a 300'F. oven until 
  lightly browned, about 10 minutes; turn slices over halfway through baking. 
  Cool on racks. If made ahead, wrap airtight and store at room temperature 
  up to a day. 
   
  In a 7-8" frying pan, stir coconut over medium-high heat until golden 
  brown, about 3 minutes. Pour from pan; set aside. 
   
  Cut papaya in half lengthwise. Discard seeds and peel, leaving halves 
  intact. From 1 half, cut 2 lengthwise slices, each about 1/4" thick. Dice 
  remaining papaya; set fruit aside. 
   
  Cut avacado in half lengthwise. Discard pit and peel, leaving halves 
  intact. From 1 half, cut 2 lengthwise slices, each about 1/4" thick. 
  Sprinkle slices with 1 teaspoon lime juice; set aside. Dice remaining 
  avacado and mix with remaining lime juice, sugar, and red chilies. 
   
  On a platter, arrange avacado mixture and diced papaya side by side in 
  separate mounds. Fan reserved avacado slices next to diced papaya, and 
  reserved papaya slices next to avacado mixture. Sprinkle with coconut. 
  Serve with toasted bread. 
   
  Per serving: 157 calories; 2.8 grams protein; 7.3 grams fat; (1.1 grams 
  saturated fat); 21 grams carbohydrates; 172 milligrams sodium; 0 milligrams 
  cholesterol.