RED PEPPER COCONUT ALMOND JOY
1 1/4 cups Almonds, sliced, toasted
3/4 cup Coconut, unsweetened, toasted
16 oz. Cream cheese, softened
1/2 cup Robert Rothschild Farm Red Pepper Jelly
In a mixing bowl combine 1 cup sliced toasted almonds, 1/2 cup toasted coconut, cream cheese and Red Pepper Jelly. Place mixture on a serving plate and sprinkle with remaining coconut and almonds. Cover and refrigerate for at least 2 hours. Serve chilled with rice crackers, taro chips or wedges of mango or Asian peas.