Coconut, kiwi & pineapple pudding
25 g, block
3 tablespoons, boiling
0% fat natural Greek yogurt
Low Fat Soft Cheese
1 teaspoons, level
1 medium, peeled and finely chopped
Pineapple in juice, drained
50 g, finely chopped
- Put the desiccated coconut into a non-stick frying pan and cook over a medium-high heat for 1-2 minutes, stirring often, until lightly toasted. Cool.
- In a large bowl, blend the creamed coconut with the boiling water until smooth, then allow to cool. Mix in the yogurt, low fat soft cheese, vanilla, icing sugar and desiccated coconut. Share the mixture between 4 serving glasses. Cover and chill for at least 10 minutes.
- Meanwhile, mix together the kiwi fruit and pineapple.
- When ready to eat, spoon the fruit mixture on top of the desserts and serve at once.