Raspberry Coconut Creme Dip

1 cup Marshmallow Creme (Fluff)
1 tablespoon raspberry preserves
1 cup sour cream
1/2 cup toasted coconut

In small bowl heat Marshmallow Creme in microwave for 45 seconds until warm. Stir in raspberry preserves and sour cream. Chill.

Serve with fresh fruit as a dip. Roll dipped bananas or pineapple in toasted coconut.

Toasted Coconut: In a microwave, place coconut on a paper plate and cook on 70% power for 3 minutes. Since this cooks from the bottom center, carefully watch browning.