Mango and coconut yoghurt fool
Light and refreshing dessert with the tropical flavours of mango and coconut!
Ingredients
- 1 mango
- 2 tablespoons coconut milk
- 2 tablespoons dessicated coconut
- 120 ml or ½ cup cream chilled
- 120 ml or ½ cup yoghurt
- 3 tablespoons granulated sugar
- 2 teaspoons lime juice
For garnish /(optional)
- Some mango chunks
- 1 tablespoon toasted coconut
Instructions
- Peel the mango and chop the flesh into small chunks. Heat the mango with the lime juice and one tablespoon of sugar in a saucepan. Being to a boil and simmer for 5 to 6 minutes until the mango is broken down or is really soft. Take off heat and cool to room temperature.
- Whip the chilled cream with the sugar with a whisk or electric better until soft peaks.
- Add the coconut milk, toasted coconut and yoghurt and whisk for a minute until smooth.
- In your serving bowls, spoon a couple of tablespoons of the cream , a tablespoon of the the mango , keep alternating in this way.
- Chill for 30 minutes .
- Top with some chopped mango and toasted coconut.
- Serve cold!
Notes
This can be made 2 days ahead.
This makes 2 generous servings, multiply as per your need.
To toast or dessicate fresh coconut , dry toast in a pan on stovetop or bake in a preheated oven at 180 C for 6 to 8 minutes until light brown.
You can use light or fresh cream. Chill the cream in the bowl with the whisk or beaters in the freezer for 10 minutes for easiest whipping.
You can use any yoghurt but the thicker the yoghurt, better is the texture.
You can leave out the coconut milk if you want.
This makes 2 generous servings, multiply as per your need.
To toast or dessicate fresh coconut , dry toast in a pan on stovetop or bake in a preheated oven at 180 C for 6 to 8 minutes until light brown.
You can use light or fresh cream. Chill the cream in the bowl with the whisk or beaters in the freezer for 10 minutes for easiest whipping.
You can use any yoghurt but the thicker the yoghurt, better is the texture.
You can leave out the coconut milk if you want.