½vanilla beancut in half lengthwise, or 1 teaspoon vanilla extract
4cupsunsweetened shredded dried coconut
¾cupunsweetened shredded dried coconuttoasted
Instructions
Put the mango, bananas, pineapple juice, and vanilla bean in a small pot and cook over medium-low heat for 6 minutes.
Scrape the seeds from the vanilla bean into the pot and discard the pod.
Transfer the mango mixture to a food processor.
Add the 4 cups of coconut and process until smooth and firm.
Put the toasted coconut in a small bowl or on a plate.
Using a small ice-cream scoop or a spoon, scoop out a small amount of the chilled mixture. Roll it into a 1-inch ball with your hands and then roll it in the toasted coconut. Repeat the process with the remaining mixture.