Give your crescent dough a tropical twist with this fun and simple recipe. With mango, pineapple, and toasted coconut these breakfast treats will transport you to a warm and sunny place.
Preheat oven to 375 F. Line a baking pan with foil, parchment, or a silicone baking mat.
In a small sauce pan, add the chopped frozen fruit and water, and heat over medium-high heat for 10-12 minutes, stirring occasionally. (You don't have to chop the fruit beforehand, but I find that it cooks down faster when the pieces are smaller. Just be careful as it's frozen and may be more difficult to chop.) When the fruit is soft, turn off the heat, and stir in the granulated sugar and lime juice. Using a potato masher, give the fruit a gentle mash to make it smoother. It should be nice and thick, like the image.
Pop open the can of crescent dough, separate the triangles, and place them on your baking pan. Place a dollop (about a tablespoon) of mango-pineapple filling onto the wide end of the triangle.
Roll up the triangles from the wide end to the narrow end so they look like, you guessed it, little crescents. Place the baking pan in the oven for about 12-15 minutes until the dough is cooked through and the crescents are golden.
While the crescents are baking, prepare your icing and toasted coconut. In a bowl, add the powdered sugar, milk or cream, vanilla, salt, and mix until smooth.
Toasted coconut can be made on a baking pan in the the toaster oven or a pan on the stove. To make it on the stove, add the coconut to a pan over medium-low heat for about 3-4 minutes. Be sure to stir frequently and keep an eye on it as the coconut can easily burn. Remove it from the pan.
When the crescents are done and have cooled slightly, drizzle icing over the top of each one, sprinkle with toasted coconut, and enjoy!