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(Serves 4)

INGREDIENTS

  • 1 x 410g tin coconut milk
  • 150g full cream plain yoghurt
  • 10ml finely grated lime zest
  • 15ml finely grated orange zest
  • 45ml orange juice
  • 125g chia seeds
  • 15–30ml castor sugar, to taste

For the granadilla coulis

  • 60g sugar
  • 80ml water
  • 80g granadilla pulp
  • 3ml ground cinnamon

To serve

  • 125g fresh berries

METHOD

  1. To make the coconut creams, place the coconut milk, yoghurt, lime zest, orange zest and juice, chia seeds and castor sugar in a mixing bowl and stir well to combine.
  2. Pour the mixture into serving cups and cover with plastic wrap. Refrigerate for at least 2 hours or overnight.
  3. To make the coulis, place the sugar and water in a pan and heat over a low heat, stirring continuously until the sugar dissolves.
  4. Increase the heat, add the granadilla pulp and cinnamon and cook for 3–5 minutes, or until syrupy. Allow to cool before using.
  5. To serve, spoon some of the granadilla coulis over the puddings and top with a few fresh berries.

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