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Coconut Yoghurt Creams with Summer Berries


  • For the syrup


  • 1.

    Heat the coconut and sugar together stirring until the sugar has dissolved, being careful not to boil. Add the gelatine, and stir until dissolved, then remove from heat and cool.

  • 2.

    When cold, beat the yoghurt into the chilled coconut mix and pour into glasses to set. Leave to cool for 4 – 6 hours or overnight in the refrigerator.

  • 3.

    For the syrup, heat the sugar and water together with the cinnamon, star anise and chilli pepper stirring until the sugar has dissolved, then bring up to the boil.

  • 4.

    Boil for 3 minutes to form light syrup, leave to cool then strain into a bowl. Add the fruit berries to the syrup and mix well.

  • 5.

    To serve, spoon the mixed berries on top of the creams and serve.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Rose are the best wines to pair with Coconut Yoghurt Creams with Summer Berries.


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