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Coconut Cream Cups & Raspberry Mango Sauce
Submitted by: wzj8xw
A very pretty dessert--creamy white mounds of fruit and yogurt drizzled with a rosy red sauce.
Ingredients
- 3 cups vanilla yogurt
- 1 cup coconut milk
- 1 tablespoon lime juice
- 1 cup pineapple juice
- 1/4 cup brown sugar
- 2 tablespoons cornstarch
- 1 mango, cut in bite sized pieces
- 1 cup raspberries
- 1 tablespoon rum, optional
- 4 mint sprigs and flaked coconut for garnish
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Method
Line a quart colander or sieve with a clean, lint free cloth and place over a shallow bowl. Stir together yogurt and coconut milk, spoon into prepared colander, and refrigerate overnight. Pack yogurt into four 8 ounce custard cups sprayed with nonstick spray, or use 4 sections of a muffin tin sprayed with nonstick spray. Refrigerate until ready to assemble. Whisk together lime juice, pineapple juice, brown sugar, and cornstarch. Place in a small saucepan, and heat on medium until thickened. Gently stir in mango, raspberries and rum, if desired then let cool. Unmold yogurt cups by running a butter knife along side of the cup, and place upside down on individual serving plates. Spoon mango mixture over yogurt. Garnish with mint sprigs and flaked coconut.
Notes:
Number of Servings: 4
Submitted by: wzj8xw ( See all of wzj8xw Recipes )
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