Peel and section the citrus fruits and place them in a serving dish. Squeeze the pulp over them to get the juice. Slice the bananas diagonally, peel and slice the kiwi and tuck them among the citrus sections; cover with the pomegranate seeds. Drizzle the syrup over the fruit and chill until ready to serve. Toast the coconut in a dry pan until lightly browned, then remove to a plate to cool. Serve the compote with the coconut dusted over the top.
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|Serving Size: 1 Serving (442g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 47 (15%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 37.1mg||1 %|
|Potassium 823.6mg||22 %|
|Total Carbohydrate 72.9g||21 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 65.1g|
|Protein 3.7g||5 %|
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Calories per serving: 321
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