Yogurt dessert with coconut and apricots
I don’t really feel like eating complicated desserts in summer: I prefer to indulge in refreshing fruit salads (recipe coming up soon) or milk shakes instead. However, recently I made this yogurt-based dessert, very invigorating for these hot summer days, with a touch of coconut and apricots, which are now in season. I didn’t know they fit so much together!
Here’s the recipe.
Here’s the recipe.
You will need:
400g plain yogurt
150ml whipping cream
6 sheets gelatin
100ml water
4-6 apricots
75g grated coconut
150g blond cane sugar
Preparation:
1. Wash the apricots and slice them.
2. Soak the gelatin sheets in cold water for about 5 minutes, then squeeze the excess water and heat them in a pot with 100ml water. Stir until dissolved (do not boil).
3. Whip the cream together with sugar.
4. In a bowl, whisk together the yogurt, whipped cream, dissolved gelatin, grated coconut and finally, the apricot slices.
5. Now pour the yogurt cream into 2 big (or 4 smaller) dessert glasses. Sprinkle with some more grated coconut on top and transfer to the fridge. Allow to cool for a couple of hours at least (or during the night).
6. Serve cold.
2. Soak the gelatin sheets in cold water for about 5 minutes, then squeeze the excess water and heat them in a pot with 100ml water. Stir until dissolved (do not boil).
3. Whip the cream together with sugar.
4. In a bowl, whisk together the yogurt, whipped cream, dissolved gelatin, grated coconut and finally, the apricot slices.
5. Now pour the yogurt cream into 2 big (or 4 smaller) dessert glasses. Sprinkle with some more grated coconut on top and transfer to the fridge. Allow to cool for a couple of hours at least (or during the night).
6. Serve cold.
Dober tek!
