Coconut yogurt on mango wedges

For 4 PEOPLE
  • 2 EL coconut chips or rasps
  • 125 g Coconut macaroons in dark chocolate
  • 300 g creamy cream yoghurt
  • 100 g whipped cream
  • 1 medium-sized ripe mango
  • 4 EL brown sugar
20 minutes
easy
1.
Roast coconut chips in a pan without fat while stirring until golden brown and remove. Finely chop the macaroons and mix with yoghurt. Whip the cream until stiff and fold in.
2.
Peel the mango. First cut the pulp from the stone and then into thin wedges. Arrange the mango and coconut yoghurt on 4 plates. Sprinkle each with 1 tablespoon of brown sugar. Caramelize briefly with the flambé burner.
3.
Sprinkle with coconut chips.
1 person approx.:
  • 410 kcal
  • 7 g Protein
  • 25 g fat
  • 37 g carbohydrates

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