1 Small skillet, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Whisk, 1 Bowl, 1 Citrus juicer, 1 Small bowl
1 Peel and seed papaya. Peel mango and cut the flesh from the pit. Cut both fruits into bite-sized pieces.
2 Remove the gooseberry husks, then rinse and cut in half.
3 Peel the pineapple into quarters then cut out the stalk. Cut flesh into bite-sized pieces.
4 Peel the kiwi and cut into pieces. Cut lime in half, squeeze and measure 2-3 tablespoons lime juice. Mix all the prepared fruit with the measured lime juice and the sugar then leave to soak for 20 minutes.
5 Toast shredded coconut in a dry pan until light brown.
6 Just before serving, beat coconut yogurt and milk until fluffy with a mixer or a whisk.
7 Distribute coconut-milk mixture over the salad and sprinkle with the toasted coconut flakes.