Dora Rossi’s Tropical Fruit Parfait with Coconut Yoghurt
INGREDIENTS
1 litre Water
1/3 cup Honey
4 Star Anise
8 Red Hibiscus Flowers
4 Cinnamon Quills
2 large Mangos sliced
1 Pineapple peeled and sliced
3 ripe Plantain, peeled and sliced
Flesh of 2 large Green Coconuts
1/4 cup chopped Ifi or Cashew nuts soaked overnight
*Note: If using Ivi buy precooked in the market and then boil for 20 minutes to thoroughly soften.
1 cup fresh Soursop (seeds removed)
1 tbsp. Honey
Salt
Juice of 1/2 a Lemon
1 cup Green Coconut water
Fresh grated Coconut for garnish
METHOD
- First make your Tropical Fruit Compote: In a pot bring water to a simmer with honey, star anise, hibiscus flowers and cinnamon quills, add the sliced fruit and continue simmering for 5 minutes or until cooked but still firm. Remove fruit from syrup and allow to cool.
- For the Coconut yogurt: Blend the flesh of the coconut together with the soaked nuts, soursop, honey, pinch of salt, lemon juice and coconut water, add a little coconut water at a time until you get a creamy yoghurt like consistency.
- Refrigerate until needed.
- Layer poached fruit and yogurt in a sundae glass, topping with fresh grated coconut.
Tried this recipe at home? Let us know what you think!