Ingredients
1 x 50g/2oz sachet coconut cream
500g 0% Greek yogurt or tub quark
85g icing sugar, sieved
few drops vanilla extract
2 kiwi fruit
400g can pineapple
chunks
Method
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.
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.