Fashion Kitchen: coconut bowl

Ingredients for two servings
1 coconut
120g natural yoghurt
1 spoonful of coconut milk
fresh fruit (e.g. strawberries, raspberries, blueberries, mango)
Method
Split the coconut in half (rotate and tap with a hammer, working against the direction of the natural seams). You don’t need the coconut water for this recipe, so drain it into a container for later use; perhaps as a drink.
Mix the yoghurt with the coconut milk and half fill the coconut shells.
Finish it off with a scattering of fresh fruit.
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