Coconut yoghurt

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Roast the coconut rape in a pan without fat until golden brown. Remove. Soak gelatine in cold water. Mix yoghurt, sugar, 1-2 teaspoons lemon juice, coconut liqueur and half of the coconut flakes. Squeeze the gelatine and dissolve at low heat.

2. 2

   Stir 3 tablespoons of yoghurt mass into the gelatine. Stir in the rest of the yoghurt mass and chill. Whip cream until stiff. As soon as the cream begins to gel, carefully fold the cream into the cream. Pour the cream into four coldly rinsed moulds (each containing approx. 150 ml) and chill for at least 2 hours. For the sauce drain the apricots. Finely dice 4 apricot halves. Cut 2 apricot halves into slices. Puree the remaining fruit. Add the cubes to the puree and season with lemon juice.

3. 3

   Finely dice 4 apricot halves. Cut 2 apricot halves into slices. Puree the remaining fruit. Add the cubes to the puree and season with lemon juice. Dip the moulds briefly in hot water. Turn out the cream onto plates and sprinkle with the remaining coconut flakes. Serve with apricot puree and apricot wedges

Nutrition Facts

KCAL
390 kcal

CARBS
30 g

FATS
26 g

PROTEINS
7 g