2 tbsp (1/2 oz) gelatin
60 ml (4 tbls) water
3/4 cup (125 g) 1/4 lb freshly grated coconut
2 cups (425 ml) 3/4 pt natural (plain) yogurt
45 ml (3 tbls) honey
grated rind 1 lemon
60 ml (4 tbls) water
3/4 cup (125 g) 1/4 lb freshly grated coconut
2 cups (425 ml) 3/4 pt natural (plain) yogurt
45 ml (3 tbls) honey
grated rind 1 lemon
method
1. Soak the gelatin in the water in a small saucepan.
2. Put the coconut into a blender with one-third of the yogurt, honey and lemon rind.
3. Work them to a cream; it will not be absolutely smooth.
4. Turn out into a bowl and stir in the remaining yogurt.
5. Melt the gelatin on a low heat without letting it bubble, and quickly stir it into the rest of the ingredients.
6. Pour the cream into either a large bowl or into individual bowls or goblets and put it into a cool place to set.
Cooking time: 40 minutes, plus setting
2. Put the coconut into a blender with one-third of the yogurt, honey and lemon rind.
3. Work them to a cream; it will not be absolutely smooth.
4. Turn out into a bowl and stir in the remaining yogurt.
5. Melt the gelatin on a low heat without letting it bubble, and quickly stir it into the rest of the ingredients.
6. Pour the cream into either a large bowl or into individual bowls or goblets and put it into a cool place to set.
Cooking time: 40 minutes, plus setting
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