Lime and coconut syllabub

Lime and coconut syllabub

By
From
15 minute vegan
Serves
2 generously
Photographer
Dan Jones

This simple, five-ingredient syllabub is rich and creamy with a hint of zesty lime. Serve chilled in glasses for the perfect minimalist dessert.

Ingredients

Quantity Ingredient
400ml can full-fat coconut milk, chilled
4 tablespoons coconut yoghurt
2 tablespoons maple syrup
2 unwaxed limes
1 teaspoon toasted coconut chips

Method

  1. Open the can of chilled coconut milk and scoop out the solid cream, discarding the remaining coconut water (or reserve it for another recipe). Spoon the coconut cream into a mixing bowl and add the coconut yoghurt. Use an electric whisk to whip the cream, yoghurt, and maple syrup together for about 5 minutes until gentle peaks begin to form.
  2. In the meantime, finely grate the lime zest, then halve one of the limes, ready for juicing.
  3. Stir the lime zest through the creamy mixture (reserving a teaspoon for serving), then squeeze in the juice of ½ lime.
  4. Spoon into dessert glasses and top with a few toasted coconut chips and lime zest to serve.

Tags:
Vegan
vegetarian
blogger
little miss meat free
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