Caribbean Guacamole Appetizers

1/2 lb Sweet bread, Hawaiian or –Portugese
2 T Coconut, sweetened, flaked, -dried
1 sm Firm-ripe papaya
1 lg Firm-ripe avocado
2 T Lime juice
1 tsp Sugar
1/4 tsp Crushed dried red-hot chilies

Cut bread into 1/4" thick slices, then cut diagonally into triangles. Arrange in a single layer in a 10x15" pan. Bake in a 300'F. oven until lightly browned, about 10 minutes; turn slices over halfway through baking. Cool on racks. If made ahead, wrap airtight and store at room temperature up to a day. In a 7-8"frying pan, stir coconut over medium-high heat until golden brown, about 3minutes. Pour from pan; set aside. Cut papaya in half lengthwise. Discard seeds and peel, leaving halves intact. From 1 half, cut 2 lengthwise slices, each about 1/4" thick. Dice remaining papaya; set fruit aside. Cut avocado in half length-wise. Discard pit and peel, leaving halves intact. From 1 half, cut 2lengthwise slices, each about 1/4" thick. Sprinkle slices with 1 teaspoon limejuice; set aside. Dice remaining avocado and mix with remaining lime juice, sugar, and red chilies. On a platter, arrange avocado mixture and diced papaya side by side in separate mounds. Fan reserved avocado slices next to diced papaya, and reserved papaya slices next to avocado mixture. Sprinkle with coconut. Serve with toasted bread.