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Red Pepper Coconut Almond Joy

RED PEPPER COCONUT ALMOND JOY

RED PEPPER JELLY
$ 6.99

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.

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