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.