- Caribbean Fruit Pots.jpg (39.3 KiB) Viewed 666 times
Preparation Time: 10 minutes
Cooking time: 2 minutes
Serves: 4
If served as four portions, provides 191 cals, 7g fat (of which 4g saturates), 17g sugar and 0.12g salt per portion.
Ingredients
- 25g (1oz) mixed seeds
- 25g (1oz) desiccated coconut
- 1 ripe mango, peeled and diced
- 300g (12oz) of pineapple, peeled and diced
- 300g (12oz) plain skyr yogurt
- 1 tsp cinnamon powder
Method
1. In a small non-stick pan add the seeds and toast on a medium heat for 2 minutes. Tip onto a tray to cool. Toast the coconut in the same way then allow to cool with the seeds.
2. Reserving a few chunks of the mango for decoration, add the mango to the pineapple in a mixing bowl. Add the yogurt and the cinnamon powder and mix.
3. Divide into 4 dessert dishes. Chill until eating, arrange the seeds and coconut on the top just before serving and add the reserved mango chunks and a sprig of mint for decoration.
¡SHARE TOPIC!