Lime and Coconut Syllabub
Info
Try this creamy vegan syllabub with a tropical twist to bring a showstopper to your dinner parties! Our store cupboard staple Coconut Milk makes this recipe excellent to have up your sleeve...
Ingredients
1 can Biona Coconut Milk, chilled until fully cold
4 tbsp coconut yogurt
2 tbsp Biona Maple Agave Syrup
Finely grated zest 1 lime, juice ½ lime
1 tsp toasted coconut chips/flakes
Method
- Open the can of chilled coconut milk and scoop out the solid cream from the top, discarding the coconut water (or reserve it for another recipe).
- Spoon the cream into a mixing bowl and add the yogurt. Use an electric whisk to whip the coconut cream, yogurt and maple agave syrup together for 5 minutes or until gentle peaks form when the whisk is removed.
- Stir most of the lime zest into the creamy coconut mixture, then squeeze in the lime juice.
- Spoon into dessert dishes or glasses.
- Top with a few toasted coconut chips or flakes and the reserved lime zest.
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