-
1
Cut bread into 1/4 inch thick slices, then cut diagonally into triangles.
-
2
Arrange in a single layer in a 10x15 inch pan.
-
3
Bake in a 300F (150C).
-
4
oven until lightly browned, about 10 minutes; turn slices over halfway through baking.
-
5
Cool on racks.
-
6
If made ahead, wrap airtight and store at room temperature up to a day.
-
7
In a 7 to 8 inch frying pan, stir coconut over medium-high heat until golden brown, about 3 minutes.
-
8
Pour from pan; set aside.
-
9
Cut papaya in half lengthwise.
-
10
Discard seeds and peel, leaving halves intact.
-
11
From 1 half, cut 2 lengthwise slices, each about 1/4 inch thick.
-
12
Dice remaining papaya; set fruit aside.
-
13
Cut avacado in half lengthwise.
-
14
Discard pit and peel, leaving halves intact.
-
15
From 1 half, cut 2 lengthwise slices, each about 1/4 inch thick.
-
16
Sprinkle slices with 1 teaspoon lime juice; set aside.
-
17
Dice remaining avacado and mix with remaining lime juice, sugar, and red chilies.
-
18
On a platter, arrange avacado mixture and diced papaya side by side in separate mounds.
-
19
Fan reserved avacado slices next to diced papaya, and reserved papaya slices next to avacado mixture.
-
20
Sprinkle with coconut.
