Summary

Ingredients

• 70 g desiccated coconut
• 5 sheets gelatine, white
• 300 g yourt, whole milk
• 50 grams sugar
• 4 teaspoons lemon juice
• 2 tablespoon liqueur (coconut liqueur)
• 150 g whipped cream
• 1 can apricot (s) (425 ml)

Print Recipe Pin Recipe

Instructions

1. Roast the coconut flakes until golden brown without fat. Take out and let cool down.
2. Soak the gelatine in cold water. Mix together yogurt, sugar, 2 teaspoons of lemon juice, half of the desiccated coconut and liqueur. Squeeze out the gelatine and dissolve over low heat. Stir 3 tablespoons of yoghurt cream into the gelatine. Then stir into the rest of the yoghurt cream and chill for about 20 minutes until it starts to gel.
3. Whip the cream until stiff and fold into the yoghurt cream. Fill into 4 cold rinsed molds (approx. 150 ml each) and let set in the refrigerator for at least 3 hours. Drain the apricots. Dice 4 halves and cut 2 halves into wedges. Puree the remaining fruits. Fold the apricot cubes into the puree and season with the rest of the lemon juice. Briefly dip the molds in hot water. Turn the flan out and sprinkle with the remaining desiccated coconut. Serve with apricot puree and wedges.