Pina Colada Fruit Dip



12 oz. plain Greek yogurt

4 serving size packages of low-cal vanilla pudding mix

3 Tbsp. OWOC Coconut Balsamic Vinegar

3 Tbsp. OWOC Pineapple Balsamic Vinegar

1½ cups frozen whipped light topping, thawed

¼ cup toasted coconut



In a medium bowl, blend yogurt and pudding mix; stir in both balsamic vinegars. Fold in whipped topping and toasted coconut. Cover and refrigerate until serving time. Serve with fruit and cake.