Strawberry and Coconut Dessert

Summary

Ingredients

• 400 g strawberries, quartered
• 100 g suar
• 150 g confectionery, (Raffaello)
• 6 tablespoon port wine
• 500 g natural yourt
• 500 ml whipped cream
• some desiccated coconut

Print Recipe Pin Recipe

Instructions

1. Puree the yoghurt and the Raffaello pralines together with the hand blender, then stir in the sugar.
2. Drizzle the port wine over the strawberries.
3. Whip the cream until stiff and carefully fold it into the yoghurt mixture.
4. Fill 6 dessert glasses halfway with the cream, then spread a layer of strawberries on top, then top with the cream again. Sprinkle with a little coconut crumble and decorate with a strawberry.
5. If children eat with you, you just leave out the port wine.