Instructions: Cut pineapple into 2cm cubes. Slice celery. Dice capsicum. Roughly chop walnuts.

Spread coconut on a baking tray and toast lightly in a moderate oven.

Mix the mayonnaise, yoghurt and lime juice together in a bowl.

Add the pineapple, celery, capsicum, coconut and walnuts and toss well to coat with mayonnaise.

Sprinkle with chopped parsley to serve.

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