Vanilla ice cream in a coconut shell with fruit salad and yoghurt cream

Name: Vanilla ice cream in a coconut shell with fruit salad and yoghurt cream
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 50 g Coconut flake; 200 g Whipped cream; 250 g Greek yoghurt (10 % fat); 1 package Vanillin sugar; 4 Organic limes; 250 g Cherries; 1 (approx. 400 g) Mango; 3 small peaches and nectarines (about 100 g each); 250 g Apricots; 8 scoops of vanilla ice cream (about 50 g each); 7-10 Tbsp Mint

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

50 g Coconut flake
200 g Whipped cream
250 g Greek yoghurt (10 % fat)
1 package Vanillin sugar
4 Organic limes
250 g Cherries
1 (approx. 400 g) Mango
3 small peaches and nectarines (about 100 g each)
250 g Apricots
8 scoops of vanilla ice cream (about 50 g each)
7-10 Tbsp Mint

Directions

1
Roast the grated coconut in a pan without fat while turning and remove. Whip cream until stiff. Mix yoghurt and vanilla sugar. Fold in cream in portions. Put it in a cold place.
2
Wash 1 lime thoroughly, grate dry and cut into very thin slices. Squeeze 3 limes. Wash the cherries, drain, remove the stalks and remove the stones. Cut the mango from the stone with a sharp knife. Cut the flesh crosswise, press the rind outwards and cut mango cubes from the rind. Wash and halve the peaches and nectarines, remove the stone and cut the flesh into wedges. Wash and halve the apricots, remove the stone and cut the flesh into quarters. Mix fruit and lime juice. Leave to stand for about 30 minutes.
3
Wash and halve the peaches and nectarines, remove the stone and cut the flesh into wedges. Wash and halve the apricots, remove the stone and cut the flesh into quarters. Mix fruit and lime juice. Leave to stand for about 30 minutes. Turn ice cream scoops in roasted coconut flakes. Arrange fruit salad, a blob of yoghurt cream and an ice cream scoop decorated with mint on 8 plates
4
30 minutes waiting time