Coconut yoghurt flan with apricots

Name: Coconut yoghurt flan with apricots
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 70 g Coconut flake; 5 sheets white gelatine; 300 g Whole milk yoghurt; 3 tablespoons (50 g) Sugar; 3-4 Tsp Lemon juice; 1-2 TABLESPOONS Coconut liqueur; 150 g Whipped cream; 1 can(s) (425 ml) Apricots

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

70 g Coconut flake
5 sheets white gelatine
300 g Whole milk yoghurt
3 tablespoons (50 g) Sugar
3-4 Tsp Lemon juice
1-2 TABLESPOONS Coconut liqueur
150 g Whipped cream
1 can(s) (425 ml) Apricots

Directions

1
Roast the grated coconut without fat until golden brown. Take out and let it cool down. Soak gelatine in cold water
2
Mix yoghurt, sugar, 1-2 teaspoons lemon juice, half the grated coconut and possibly liqueur. Squeeze the gelatine and dissolve at low heat. Stir 3 tbsp. yoghurt cream into the gelatine. Then stir into the rest of the yoghurt cream and chill for approx. 20 minutes until it begins to gel
3
3 . Whip the cream until stiff and fold into the yoghurt cream. Pour into 4 cold rinsed moulds (each containing approx. 150 ml) and leave to set in the fridge for at least 3 hours
4
Drain the apricots. Dice 4 halves and cut 2 halves into wedges. Puree the remaining fruit. Fold the diced apricots into the puree and season to taste with the remaining lemon juice
5
Dip the moulds briefly in hot water. Turn out the flan and sprinkle with the remaining coconut flakes. Serve with apricot puree and slices