Caribbean Guacamole

½ lb Sweet bread (Hawaiian or Portuguese)

2 tbsp Coconut (sweetened, flaked & dried)

1 small Firm, ripe papaya

1 large Firm, ripe avocado

2 tbsp Lime juice

1 tsp Sugar

¼ tsp Crushed dried red hot chilies

Cut bread into ¼" 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.