2/3 cup orange juice
1 teaspoon quick cooking tapioca
2 Granny Smith apples, pared, cored and chopped
1 teaspoon grated orange peel
1 can (15 1/4 oz.) pineapple chunks, packed in pineapple juice, drained
1 orange, peeled and sliced into chunks
1/4 cup flaked coconut, toasted
1. Combine orange juice and tapioca in saucepan and let stand 5 minutes; heat to boiling.
2. Add apples and orange peel and cook until apples are tender; cool to warm.
3. Add pineapple and orange; mix well.
4. Pour into serving dishes, garnish with coconut.