Coconut yogurt on mango wedges
- 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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