NZ House & Garden - - SMALL BITES -

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

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