Coconut and pineapple chimichangas

1.Combine pineapple, raisins, jam, cinnamon and coconut in a medium bowl.

2.Heat tortillas according to instructions on packet.

3.Divide pineapple mixture evenly between warmed tortillas. Roll tortillas up firmly, folding in sides. Secure with toothpicks.

4.Heat oil in a large frying pan; deep-fry tortilla rolls, in batches, until browned lightly. Drain on absorbent paper. Remove toothpicks.

5.Dust chimichangas with icing sugar. Cut each chimichanga in half; serve with ice-cream or whipped cream.