AMBROSIA FRUIT DIP

1 (8 ounce) container fruit yogurt, any flavor
1/2 cup Coco Lopez Cream of Coconut
1/4 cup chopped pecans, toasted
Fresh fruit (cut for dipping)

In small bowl, combine yogurt and cream of coconut; mix well. Stir in nuts.

Serve with fresh fruit. Refrigerate leftovers.

FOR AMBROSIA FRUIT SALAD:
Toss sauce with 8 to 10 cups cut-up assorted fresh fruit.

Makes about 1 1/3 cups
From: Recipelink.com
Source: Recipe booklet: Coco Lopez Cream of Coconut Creations, Borden, Inc., not dated (probably the 1980's)