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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