Lime and coconut syllabub

Name: Lime and coconut syllabub
Yield: Serves 2 generously
Cuisine: British recipes
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)

Easy
April 2017

Easy
April 2017

Test kitchen approved

Serves 2 generously
Hands-on time 10 min, plus chilling

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

Vegan recipes

Nutrition: per serving

Calories: 490kcals
Fat: 42.6g (39.1g saturated)
Protein: 3g
Carbohydrates: 23.5g (16.2g sugars)
Fibre: 0.2g
Salt: 0.3g

Nutrition: per serving

Calories: 490kcals
Fat: 42.6g (39.1g saturated)
Protein: 3g
Carbohydrates: 23.5g (16.2g sugars)
Fibre: 0.2g
Salt: 0.3g

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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)

Method

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.
Stir most of the lime zest into the creamy coconut mixture, then squeeze in the lime juice.
Spoon into dessert dishes or glasses. Top with a few toasted coconut chips or flakes and the reserved lime zest.

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