- 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
The brown and hairy exterior of this egg-shaped fruit doesn't look promising, but inside it…
- 400g can pineapple chunks
With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…
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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.
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.
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.
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.