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