Fruity coconut creams

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Recipe by Good Food

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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.
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.

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.

Per serving

266 kcalories, protein 19g, carbohydrate 40g, fat 5 g, saturated fat 4g, fibre 1g, salt 0.16 g

'I expected 0% yogurt to be watery and flavourless, but this was delicious! Very fast to make, and the perfect pud to serve after something spicy.'

Latest comments and suggestions

• Catherine

  07 December 2007

  Catherine rated this recipe

  

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• ngocminh

  08 December 2007

  ngocminh rated this recipe

  

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• Carrie

  31 January 2008

  Carrie commented on this recipe

  The method mentions Vanilla but no mention of it in the ingredients?

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• Zoe

  03 March 2008

  Zoe rated and commented on this recipe

  

  this recipe was nice and refreshing and my kids liked it

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• valery

  08 March 2008

  valery rated and commented on this recipe

  

  Have tried this recipe on a few friends and so far they have all gone home with the recipe, delicious and so easy to make

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• pennycrayon83

  01 September 2008

  pennycrayon83 commented on this recipe

  the recipe says stir in the vanilla but vanilla is missing from the ingredients - how much should i use??

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• Moonie Gray

  13 January 2009

  Moonie Gray rated and commented on this recipe

  

  Great little desert! Really quick. I've made it a few times now as I cut the recipe out of the magazine. That states a "few drops of vanilla essence"

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• David Charlton

  02 April 2009

  David Charlton commented on this recipe

  Yes, I change the sugar content as i am Diabetic. David Charlton

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• Getora

  30 April 2009

  Getora rated and commented on this recipe

  

  Loved!

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• Betty Bo

  11 May 2009

  Betty Bo rated and commented on this recipe

  

  Really nice finish to a spicy meal. I always sprinkle toasted coconut on top of the fruit before serving.

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• Clarejh

  07 June 2009

  Clarejh rated this recipe

  

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• vrons meals

  03 August 2009

  vrons meals rated and commented on this recipe

  

  Very easy to make and great served after a fairly spicy meal. Have used various tropical fruits to top the puddding. Probably made it about 6 times, never fails.

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• victoriasponge38

  05 September 2009

  victoriasponge38 rated and commented on this recipe

  

  Delicious. So easy to make. I used tinned coconut cream instead. Toasted desiccated coconut sprinkled on the top adds a great crunch.

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• mother*ship

  11 September 2009

  mother*ship rated and commented on this recipe

  

  Simple and delicious, I found I didn't need all the sugar and used a mango and nectarine which needed using up. You'd never guess the yogurt is 0% fat!

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Ingredients

• 1 x 50g sachet coconut cream
• 500g 0% Greek yogurt or tub quark
• 85g icing sugar , sieved
• 2 kiwi fruit
• 400g can pineapples chunks

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Super healthy

Good source of vitamin C

Ingredients

• 1 x 50g sachet coconut cream
• 500g 0% Greek yogurt or tub quark
• 85g icing sugar , sieved
• 2 kiwi fruit
• 400g can pineapples chunks

Per serving

266 kcalories, protein 19g, carbohydrate 40g, fat 5 g, saturated fat 4g, fibre 1g, salt 0.16 g

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