Winter fruit salad with coconut-yoghurt cream

Name: Winter fruit salad with coconut-yoghurt cream
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 100 g Physalis (Cape gooseberries); 2 Kiwis; 1/4 Pineapple; 1 Mango; 200 ml Orange juice; 100 g Whipped cream; 150 g Coconut yoghurt (3,5 % fat); 2 stem(s) Lemon balm; 7-10 Tbsp grated coconut

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

100 g Physalis (Cape gooseberries)
2 Kiwis
1/4 Pineapple
1 Mango
200 ml Orange juice
100 g Whipped cream
150 g Coconut yoghurt (3,5 % fat)
2 stem(s) Lemon balm
7-10 Tbsp grated coconut

Directions

1
Physalis, except for something to decorate, clean, wash and halve. Peel the kiwis and pineapple. Cut pineapple into quarters and cut out the woody centre. Cut mango from stone and peel flesh. Cut pineapple, mango and kiwis into slices and marinate with orange juice.
2
Whip the cream with the whisks of the hand mixer until semi-stiff. Fold in yoghurt. Wash lemon balm, shake dry, pluck leaves from the stalks and cut into strips. Arrange fruit salad with coconut cream on plates. Sprinkle with grated coconut and balm and decorate with physalis