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Tropical Fruit Nachos

Photo: Johnny Miller; Styling: Sarah Smart
Hands-on time 15 mins
Total time 30 mins
Yield Serves 4 (serving size: 8 chips, 1/2 cup fruit mixture, and about 2 1/2 tablespoons sauce)
Who says nachos are solely meant for salty chips and oniony salsa? This sweet reinvention replaces tortilla chips with crispy cinnamon wontons, salsa with chopped tropical fruit, and the cheesy drizzle with silky coconut sauce. You can bake the chips ahead, cool, and place in an airtight container; store in a cool, dry place for up to three days.


  • Cooking spray
  • 16 wonton wrappers, cut in half diagonally
  • 1/4 cup sugar, divided
  • 1/4 teaspoon cinnamon
  • 1/2 cup light coconut milk
  • Dash of salt
  • 1 teaspoon cornstarch
  • 1 tablespoon cold water
  • 2 teaspoons lime juice
  • 1/2 cup diced pineapple
  • 1/2 cup diced mango
  • 1/2 cup diced strawberries
  • 1 diced peeled kiwifruit
  • 1/4 cup unsweetened coconut flakes, toasted
  • 2 tablespoons sliced mint

Nutrition Information

  • calories 235
  • fat 5.4 g
  • satfat 3.6 g
  • monofat 0.1 g
  • polyfat 0.3 g
  • protein 4 g
  • carbohydrate 44 g
  • fiber 3 g
  • cholesterol 3 mg
  • iron 1 mg
  • sodium 224 mg
  • calcium 33 mg

How to Make It

  1. Preheat oven to 400°.

  2. Coat a baking sheet with cooking spray. Arrange wontons on baking sheet; coat with cooking spray. Combine 3 tablespoons sugar and cinnamon in a small bowl. Sprinkle wontons evenly with sugar mixture. Bake at 400° for 10 minutes or until golden brown, rotating pan after 5 minutes. Cool completely on pan.

  3. Combine remaining 1 tablespoon sugar, coconut milk, and salt in a small saucepan; bring to a boil. Combine cornstarch and water in a small bowl, stirring with a whisk. Add cornstarch mixture to milk mixture; cook 1 minute or until mixture thickens, stirring constantly with a whisk. Remove pan from heat; stir in lime juice.

  4. Combine pineapple, mango, strawberries, and kiwifruit in a bowl; toss gently. Place wontons on a platter; top with pineapple mixture. Drizzle with sauce; sprinkle with coconut and mint. Serve immediately.