Raspberry and coconut compote


Ingredients 6
Servings 4
Time 10 min

Ingredients

  • 75
    ml
    low-fat Bulgarian yoghurt
  • 25
    g
    desiccated coconut, lightly toasted
  • 75
    ml
    cream, whipped
  • 200
    g
    digestive or ginger biscuits, crushed
  • 300
    g
    raspberries (or other berries in season)
  • 200
    ml
    chilled port
 

Method

 
Fold the yoghurt and coconut into the cream. Divide the crushed biscuits between 4 serving glasses, reserving a little to use as a garnish. Add the raspberries and port. Spoon the cream mixture on top, sprinkle with reserved crushed biscuits and serve immediately. Serves 4.
 

Read more on: fruit
 

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