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1
Cut bread into 1/4 inch thick slices, then cut diagonally into triangles.
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2
Arrange in a single layer in a 10 x 15 inch pan.
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3
Bake in a 300F oven until lightly browned, about 10 minutes; turn slices over halfway through baking.
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4
Cool on racks.
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5
If made ahead, wrap airtight and store at room temperature up to a day.
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6
In a 7 or 8 inch frying pan, stir coconut over medium high heat until golden brown, about 3 minutes.
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7
Pour from pan; set aside.
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8
Cut papaya in half lengthwise.
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9
Discard seeds and peel, leaving halves intact.
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10
From 1 half, cut 2 lengthwise slices, each about 1/4 inch thick.
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11
Dice remaining papaya; set fruit aside.
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12
Cut avocado in half lengthwise.
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13
Discard pit and peel, leaving halves intact.
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14
From 1 half, cut 2 lengthwise slices, each about 1/4 inch thick.
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15
Sprinkle slices with 1 teaspoon lime juice; set aside.
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16
Dice remaining avocado and mix with remaining lime juice, sugar and red chilies.
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17
On a platter, arrange avocado mixture and diced papaya side by side in separate mounds.
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18
Fan reserved avocado slices next to diced papaya and reserved papaya slices next to avocado mixture.
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19
Sprinkle with coconut.
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20
Serve with toasted bread.
