Caribbean Guacamole

Directions

Cut bread into ¼ inch thick slices, then cut diagonally into triangles.

Arrange in a single layer in a 10x15 inch pan.

Bake in a 300℉ (150℃). 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 to 8 inch 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 ¼ inch 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 ¼ inch 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.