Desserts
Coconut, Mango and Granadilla Baked Yogurt
Creamy coconut and mango baked yogurts, set in the fridge and topped with mango, granadilla and fresh raspberries.
I have been incredibly busy at work, so here is another very simple but delicious bake, which uses in-season fruit and comes together in a flash.
Baking yogurt (full fat, please!) with condensed milk sets it into this creamy, almost indulgent pudding. It is served chilled, so it is perfect for the summer heat! I hope you enjoy 🙂
The recipe
Coconut, Mango and Granadilla Baked Yogurts
Makes 6
adventureswithsugar.com/coconut-mango-and-granadilla-baked-yogurt/
Method
Method: baked yogurts
- Preheat the oven: Preheat the oven to 180˚ Celsius and put a kettle of water on to boil.
- Make the yogurt mixture: Place the yogurt, cream, condensed milk, mango purée and cardamom in a bowl and mix together.
- Fill the ramekins: Divide the yogurt mixture between six ramekins and place them in a deep roasting dish.
- Bake: Fill the dish with boiling water until it reaches halfway up the ramekins. Bake for 12 minutes.
- Cool and set: Let the yogurts cool in the roasting dish for an hour, then transfer the ramekins to the fridge to set for about 6 hours.
- Garnish: Finish with mango, granadilla pulp and fresh raspberries, and enjoy!
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