Lime and coconut syllabub

  • Portion size: Serves 2 generously
  • Hands-on time 10 min, plus chilling
  • Difficulty: easy

Katy Beskow’s simple coconut syllabub is rich and creamy with a hint of lime. Serve this vegan pud chilled in glasses for the perfect summer dessert.

Check out more quick and easy dessert ideas.

adslot-recipe-1
lock
Join Extradelicious to unlock Cook Mode

Ingredients

  • 400ml can full-fat coconut milk, chilled until fully cold
  • 4 tbsp coconut yogurt
  • 2 tbsp maple syrup
  • Finely grated zest 1 lime,
  • Juice ½ lime
  • 1 tsp toasted coconut chips/flakes (from Ocado and health food stores)
adslot-recipe-3
lock
Join Extradelicious to unlock Cook Mode

Method

  1. Open the can of chilled coconut milk and scoop out the solid cream from the top, discarding the coconut water (or reserve it for another recipe). Spoon the cream into a mixing bowl and add the yogurt. Use an electric whisk to whip the coconut cream, yogurt and maple syrup together for 5 minutes or until gentle peaks form when the whisk is removed.
  2. Stir most of the lime zest into the creamy coconut mixture, then squeeze in the lime juice.
  3. Spoon into dessert dishes or glasses. Top with a few toasted coconut chips or flakes and the reserved lime zest.
  4. Recipe continues after advertising adslot-recipe-4

Recipe from Katy Beskow’s book 15 Minute Vegan (£8, Amazon).

Nutrition

  • 490kcals Calories
  • 42.6g (39.1g saturated) Fat
  • 3g Protein
  • 23.5g (16.2g sugars) Carbs
  • 0.2g Fibre
  • 0.3g Salt
adslot-recipe-5

Rate and review

Rate

Leave a comment, question or tip

adslot-recipe-6
2

Recipes left this week.


Go unlimited for £4.99 /month, plus enjoy:

  • Access to 9000+ recipes
  • Distraction-free browsing
  • Cook Mode & more
×