Fruity coconut creams

Fruity coconut creams

A quick low-fat pud that's easy to made and easy to adapt

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

No Cook

Super healthy

Good source of vitamin C

Method

  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

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.

Choosing kiwis

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.

Per serving

266 kcalories, protein 19g, carbohydrate 40g, fat 5 g, saturated fat 4g, fibre 1g, sugar 39g, salt 0.16 g

Recipe from Good Food magazine, April 2007.

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Latest comments and suggestions

Results 1-20

  • Binder photo Catherine

    07 December 2007

    Catherine rated this recipe

    5 stars

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  • Binder photo ngocminh

    08 December 2007

    ngocminh rated this recipe

    4 stars

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  • Binder photo Zoe

    03 March 2008

    Zoe rated and commented on this recipe

    3 stars

    this recipe was nice and refreshing and my kids liked it

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  • Binder photo valery

    08 March 2008

    valery rated and commented on this recipe

    5 stars

    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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  • Binder photo 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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  • Binder photo Moonie Gray

    13 January 2009

    Moonie Gray rated and commented on this recipe

    5 stars

    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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  • Binder photo 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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  • Binder photo Getora

    30 April 2009

    Getora rated and commented on this recipe

    5 stars

    Loved!

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  • Binder photo Betty Bo

    11 May 2009

    Betty Bo rated and commented on this recipe

    5 stars

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

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  • Binder photo Clarejh

    07 June 2009

    Clarejh rated this recipe

    5 stars

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  • Binder photo vrons meals

    03 August 2009

    vrons meals rated and commented on this recipe

    5 stars

    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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  • Binder photo victoriasponge38

    05 September 2009

    victoriasponge38 rated and commented on this recipe

    5 stars

    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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  • Binder photo mother*ship

    11 September 2009

    mother*ship rated and commented on this recipe

    4 stars

    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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  • Binder photo Laurentd121

    25 November 2009

    Laurentd121 rated and commented on this recipe

    5 stars

    Easy, simple and delicious, I loved it!

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  • Binder photo CocoVanilla

    08 March 2010

    CocoVanilla rated this recipe

    4 stars

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  • Binder photo Grace

    10 March 2010

    Grace rated this recipe

    3 stars

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  • Binder photo Isabela

    20 June 2010

    Isabela rated this recipe

    4 stars

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  • Binder photo Petit_Josephine

    02 November 2010

    Petit_Josephine rated and commented on this recipe

    5 stars

    Very delicious, simple and pretty! I accidentally bought the full fat greek yoghurt though so it was extra creamy... ah well once won't hurt! Also, it may not look like enough but it's definitely well divided for 4. I was only making for 3 and it was a bit too much, even though they look like small portions. Also I might use tinned coconut next time because hacking away at the block of creamed coconut (couldn't find sachets) was not efficient!

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  • Binder photo Mr Ben

    25 November 2010

    Mr Ben rated and commented on this recipe

    5 stars

    oh i sooooooooo luuuuuuurrrrrrrvvvvvvveeeee this recipe, it is o yuummmmmmeeeeee that i had to ake it 15 times to cater for my craving desire for more! try this rec. if you dont like it, you must be out of your mind or dead.

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  • Binder photo Hilda_AA

    21 June 2011

    Hilda_AA commented on this recipe

    Where do i purchase coconut cream sachet ?

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

No Cook

Super healthy

Good source of vitamin C

Superhealthy pud

Ingredients

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Add to your binder

Per serving

266 kcalories, protein 19g, carbohydrate 40g, fat 5 g, saturated fat 4g, fibre 1g, sugar 39g, salt 0.16 g

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