Exotic Tuttifrutti with coconut yoghurt cream

Name: Exotic Tuttifrutti with coconut yoghurt cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g frozen raspberries; 2 TABLESPOONS Almonds (with skin); 200 g Litchis; 1 ripe mango; 4-6 Tbsp Lime juice; 2 TABLESPOONS liquid honey; 100 g Whipped cream; 1 pck. Vanilla sugar; 300 g Coconut yoghurt

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

Dress up for dinner with friends or family? As far as the fruit and yoghurt is concerned, a clear YES! You can decide for yourself just by feeling it.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g frozen raspberries
2 TABLESPOONS Almonds (with skin)
200 g Litchis
1 ripe mango
4-6 Tbsp Lime juice
2 TABLESPOONS liquid honey
100 g Whipped cream
1 pck. Vanilla sugar
300 g Coconut yoghurt

Directions

1
Let raspberries thaw at room temperature for about 30 minutes. Roughly chop the almonds. Roast in a pan without fat, remove.
2
Peel and halve lychees and remove the core. Cut lychees into slices. Peel the mango, cut the flesh off the stone. Cut one part into slices, one part into cubes. Mix lime juice and honey. Mix in raspberries, lychees and mango. Leave to stand a little.
3
Whip the cream until stiff and let vanilla sugar trickle in. Fold the cream into the yoghurt. Arrange fruit salad with yoghurt and sprinkle with almonds.