This recipe is from " Martha Stewart's Dinner at Home" cookbook.
Spread coconut evenly over bottom of a small skillet, and cook over medium heat, tossing occasionally, until just golden, about 2 minutes. Let cool completely.
In a medium bowl, whisk together coconut, yogurt, honey, and lime juice. Slice papaya into 1-inch-thick wedges. Serve papaya with yogurt and lime wedges on the side.
Papayas are native to Central America. Choose fruit with almost completely reddish-orange skin that yields slightly to the touch. Avoid green papayas because they have been picked too early and will not ripen.
