Coconut yoghurt with apricot sauce

Name: Coconut yoghurt with apricot sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 TABLESPOONS Coconut flake; 125 g Whipped cream; 300 g Skimmed milk yoghurt; 3 TABLESPOONS Coconut liqueur; 1 can(s) (425 ml) Apricots; 7-10 Tbsp Lime and mint

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

4 TABLESPOONS Coconut flake
125 g Whipped cream
300 g Skimmed milk yoghurt
3 TABLESPOONS Coconut liqueur
1 can(s) (425 ml) Apricots
7-10 Tbsp Lime and mint

Directions

1
Roast the grated coconut in a pan without fat until golden, take it out and let it cool down. Whip the cream until stiff. Mix yoghurt, coconut liqueur and 3 tablespoons of grated coconut. Fold in the cream and chill.
2
Drain the apricots and collect the juice. Cut 4 fruits into slices. Puree the remaining apricots and 3-4 tablespoons of juice. Fold in the sliced apricots. Fill yoghurt and apricot puree in layers into 4 dessert bowls.
3
Sprinkle the remaining grated coconut over it. Decorate with lime and mint.