Coconut yoghurt cup with apple

Name: Coconut yoghurt cup with apple
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1-2 TABLESPOONS Coconut flake; 7-10 Tbsp and/or -chips; 3 TABLESPOONS Raisins; 2 large apples; 1-2 TABLESPOONS Lemon juice; 1 TABLESPOON liquid honey; 500 g Whole milk yoghurt; 3-4 Tbsp Sugar; 1-2 TABLESPOONS Coconut liqueur; 100 g Whipped cream

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1-2 TABLESPOONS Coconut flake
7-10 Tbsp and/or -chips
3 TABLESPOONS Raisins
2 large apples
1-2 TABLESPOONS Lemon juice
1 TABLESPOON liquid honey
500 g Whole milk yoghurt
3-4 Tbsp Sugar
1-2 TABLESPOONS Coconut liqueur
100 g Whipped cream

Directions

1
Roast grated coconut and chips in a pan without fat. Take out and let cool down
2
Wash and drain the raisins. Wash apples, quarter them and remove seeds. Cut apples into large cubes and sprinkle with lemon juice. Mix with honey and raisins
3
Stir yoghurt, sugar and liqueur until smooth. Whip cream until stiff and fold in. Arrange yoghurt cream in 4 glasses. Spread the apple mixture on top. Sprinkle with roasted coconut
4
Roasted nuts, pine nuts or oatmeal can be used to refine the yoghurt cream, but also fruit salad and other desserts in a refined way. Prepare a larger quantity of it at once. The toppings remain crispy for 2-3 weeks when well closed.