1/2 lb Sweet bread,Hawaiian or

           -Portugese
      2 tb Coconut,sweetened,flaked,

           -dried
      1 sm Firm-ripe papaya

      1 lg Firm-ripe avacado

      2 tb Lime juice

      1 ts Sugar

    1/4 ts Crushed dried redhot chilies

  Cut bread into 1/4" thick slices, then cut diagonally into triangles.
  Arrange in a single layer in a 10x15" pan. Bake in a 300'F. 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 7-8" 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 1/4" 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 1/4" 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.
  Serve with toasted bread.
  Per serving: 157 calories; 2.8 grams protein; 7.3 grams fat; (1.1 grams
  saturated fat); 21 grams carbohydrates; 172 milligrams sodium; 0 milligrams
  cholesterol.