Coconut yogurt creams with summer berries

Method

1. Heat the coconut and sugar together in a saucepan, stirring until the sugar has dissolved, being careful not to let the mixture come to the boil.

2. Add the gelatine to the warm coconut milk, stir until dissolved, then remove from heat and cool.

3. When cold, beat the yogurt into the chilled coconut mixture and pour into four glasses to set.

4. Chill in the refrigerator for 4-6 hours or overnight, until set.

5. To make the syrup, heat the caster sugar and water together with the cinnamon stick, star anise and chilli pepper, stirring until the sugar has dissolved.

6. Bring to the boil. Boil for 3 minutes to form a light syrup, leave to cool, then strain into a bowl.

7. Add the strawberries, raspberries, blackcurrants and redcurrants to the syrup and mix well.

8. To serve, spoon the mixed berries on top of the coconut yoghurt creams and serve.

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Ingredients

Ingredients

150ml canned coconut milk
40g caster sugar
4 leaves gelatine, soaked in cold water for 2 minutes
350ml Greek yogurt
100g Strawberries, quartered or sliced
75g Raspberries
75g blackcurrants
75g Redcurrants

For the syrup

100g caster sugar
150ml water
1 cinnamon stick
2 Star anise
1 chilli pepper

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