Lime and Coconut Syllabub

Serves: 2 Prep: 10_mins


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...


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


  1. 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).
  2. 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.
  3. Stir most of the lime zest into the creamy coconut mixture, then squeeze in the lime juice.
  4. Spoon into dessert dishes or glasses.
  5. Top with a few toasted coconut chips or flakes and the reserved lime zest.

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