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One of the best parts of summer are the ripe berries and delicious tropical fruits that taste like nature's dessert. The make-ahead crunchy coconut–poppy seed topping adds a unique flair to this healthy dish, which doesn't need to be refrigerated once it arrives at the party.

Martha Stewart Living, June 2019

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Credit: Petrina Tinslay

Recipe Summary

prep:
20 mins
total:
45 mins
Yield:
Serves 8 to 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees. Whisk egg white with honey, vanilla, lemon zest and juice, poppy seeds, and salt until foamy and thoroughly combined. Stir in coconut to evenly coat; spread on a rimmed baking sheet in a thin layer.

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  • Bake, stirring a few times, until golden in places, 22 to 25 minutes. Let cool completely (mixture will crisp as it cools). Rub between your fingers, breaking up any clumps, until crumbled.

  • Arrange fruits on a platter; sprinkle with coconut crunch to serve. Fruits can be loosely covered with plastic, without coconut crunch, and refrigerated up to 8 hours. Coconut crunch can be stored in an airtight container at room temperature up to 1 week.

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