Tropical Pineapple, Mango, and Coconut Fools

Ingredients

• 3 cups chopped fresh pineapple
• 3 tablespoons granulated sugar, divided
• 1 tablespoon fresh lemon juice
• 1/2 cup sweetened, shredded coconut, lightly toasted
• 1 mango, peeled and diced
• 1 cup heavy cream, cold
• 1/4 cup Greek-style yogurt

Directions

1. Combine the pineapple and 1 tablespoon sugar in a medium saucepan. Set it over medium heat and cook, giving it a stir now and then, until the fruit softens and the mixture turns thick and jammy, about 15 minutes. If the pan starts looking dry while it cooks, splash in a teaspoon of water at a time. Take the pan off the heat and mix in the lemon juice, then taste and adjust with sugar and lemon juice as needed. Chill the pineapple until it is completely cold before you use it, about an hour.
2. With a mixer fitted with the whip attachment, beat the cream on high speed until it holds soft peaks. Gently fold in the yogurt, the pineapple compote, and 1/2 of the coconut.
3. Spoon the pineapple cream into glasses, layering it with the fresh mango as you go. Finish with the remaining coconut. Serve chilled.