Coconut yogurt

For 4 people
  • 70 g desiccated coconut
  • 5 sheet white gelatine
  • 2 (à 150 g) Cup of whole milk yoghurt
  • 50 g sugar
  • 3-4 TL lemon juice
  • 1-2 EL Coconut liqueur
  • 150 g whipped cream
  • 1 Can (s) (425 ml; separation weight: 250 g) Apricots
25 minutes
1 .
Coconut rape in a pan without fat until golden brown roast. Remove. Soak the gelatine in cold water. Mix the yogurt, sugar, 1-2 teaspoons of lemon juice, coconut liqueur and half of the desiccated coconut. Squeeze out gelatine and dissolve over low heat. Stir 3 tablespoons of yoghurt mixture into the gelatin. Stir in the rest of the yogurt mixture and chill. Whip the cream. As soon as the cream begins to gel, carefully fold the cream into the cream. Pour the cream into four cold-rinsed molds (approx. 150 ml each) and refrigerate for at least 2 hours. For the sauce, drain the apricots. Finely dice 4 apricot halves. Cut 2 apricot halves into wedges. Puree the remaining fruits. Add cubes to the puree and add lemon juice to taste. Briefly dip the molds in hot water. Turn the cream out onto a plate and sprinkle with the remaining desiccated coconut. Serve with apricot puree and apricot wedges
1 person approx.:
  • 390 kcal
  • 1630 kJ
  • 7 g protein
  • 26 g fat
  • 30 g carbohydrates


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