With just a few ingredients, this delicious dessert can be prepared in a matter of minutes. It can be a fantastic brekkie option, and more so in the warmer months to come. If you're after something more special, you may also add hazelnuts and coconut chips. The addition provides further depth of flavour and texture!
The quantity here is for one person, simply double the ingredients for 2.
Ingredients
- 1 packet frozen young coconut meat
- 1/4 -1/2 cup vanilla Coyo coconut yoghurt (Less yoghurt will make for a more cleansing finish, while more give further richness!)
- 2 prunes
- Optional: toasted hazelnuts, approx 1 tablespoon
- Optional: toasted coconut chips, 1 tablespoon
Method
Remove the young coconut meat from packet and cut into large pieces.
Place it into food processor with prunes, pips removed, and finally add the yoghurt.
Purée until it is just blended to retain some texture.
If you opt to add hazelnuts and coconut chips, toss these individually in a dry fry pan, turning until they just begin to turn in colour. Then allow it to cool.
Spoon the sorbet into an attractive glass and sprinkle over hazelnuts, coconut or berries if you choose.
Enjoy!