Lychee Nuts, Raspberries and Pineapple

1 Can unsweetened lychee nuts
1 C fresh pineapple chunks
1 Package fresh raspberries
1/4 C Golden brown toasted unsweetened coconut (300 degree oven for 3-5 minutes -- watch carefully since it has tendency to burn)
Candied ginger, finely chopped for garnish, optional

Place in large bowl

Coconut Splash
1/4 C Coconut White Balsamic Vinegar
1 - 2 T Honey

Dissolve honey in vinegar. Pour over fruit and gently mix. Serve with toasted coconut and chopped ginger (optional).

Note: Can add some Pocky (Japanese biscuit) as a garnish

This recipe comes from my friend, Carol Genovese.