Name: Fruity coconut creams
Total time: 10 min
Yield: 4
Cuisine: Indian
Ingredients: 1 x 50g/2oz sachet coconut cream; 500g 0% Greek yogurt or tub quark; 85g icing sugar sieved; few drops vanilla extract; 2 kiwi fruit; 400g can pineapple chunks

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Fruity coconut creams

Fruity coconut creams

Good Food team

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Serves 4

Easy

Prep: 10 mins

No cook

A star rating of 4.5 out of 5.25 ratingsRate

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A quick low-fat pud that's easy to make and easy to adapt

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Nutty orange platter

A star rating of 3.8 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

1 x 50g/2oz sachet coconut cream
500g 0% Greek yogurt

or tub quark
85g icing sugar

sieved
few drops vanilla extract
2 kiwi fruit
400g can pineapple

chunks

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Nutrition: per serving

kcal266
fat5g
saturates4g
carbs40g
sugars39g
fibre1g
protein19g
salt0.16g

low

Method

step 1

Dissolve the coconut cream in 50ml boiling water, then leave to cool. Spoon the quark or yogurt into a mixing bowl, then stir in the icing sugar and vanilla. Combine with the coconut mix, then spoon into individual glasses. Chill until ready to serve.
step 2

Peel and chop the kiwi fruit into small pieces. Drain the pineapple, then chop the chunks into small pieces. Mix the fruit together, then spoon over the top of the coconut creams to serve.

RECIPE TIPS

TRY IT WITH RHUBARB

Rhubarb & custard creams: Soften the quark and sweeten with 50g icing sugar. Stir through a 135g pot custard, then spoon a third into 4 glasses. Drain a 540g can rhubarb in syrup and divide half on top of the quark mix. Repeat with another third of the quark, the remaining rhubarb, then more quark. Crush 2 shortbread biscuits and sprinkle on top.

CHOOSING KIWIS

Choose kiwis that smell sweet and feel plump, avoiding any with bruised skin. Ripe kiwis should yield very slightly when pressed. To ripen them quickly, leave in a paper bag at room temperature.

Recipe from Good Food magazine, April 2006

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A star rating of 4.5 out of 5.25 ratings

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