MAN GO YOGHURT WITH COCONUT PALM SUGAR
A hint of salt contrasts with sweet coconut and palm sugar in this creamy dessert inspired by the Indian yoghurt drink, lassi.
¼ cup shredded or flaked coconut, toasted 1 cup grated palm sugar (use a food processor) ½ cup water 1½ teaspoons flaky sea salt 2 cups Greek yoghurt 1 cup mango purée, fresh or canned Spread coconut on a sheet of oiled tinfoil. Place sugar and water in a heavy-based pan over low heat. Swirl until sugar dissolves. Raise heat and boil until sugar caramelises (a drop in cold water should go hard). Pour quickly over coconut. When hardened, remove from tray, reserve some shards to decorate and process remainder to a coarse powder. Mix with sea salt.
Layer yoghurt, coconut sugar and mango in dessert glasses and top with reserved toffee. Serve immediately. Serves 4-6