Pineapple and raspberry on coconut yoghurt

Basically a fruit plate, this dessert combines three complementary flavours for simple and delicious results.

• serves

  4

• prep

  15 minutes

• difficulty

  Easy

Stream free On Demand

Raspberries

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 250 g raspberries
• 4 tbsp icing sugar
• 1 tbsp lemon juice
• 300 g thickened cream
• ½ tsp coconut extract
• 200 g thick coconut yoghurt
• 1 whole pineapple

Instructions

1. Reserve a handful of raspberries for garnishing. Combine the remaining raspberries with 2 tbsp of the icing sugar and the lemon juice and mash with a fork. Whip the cream to soft peaks with the remaining icing sugar and the coconut extract. Fold the cream through the thick coconut yoghurt. Peel the pineapple and cut into thick wedges.
2. Place the yoghurt cream mixture on a serving plate and dollop over the mashed raspberry mixture. Swirl through the yoghurt cream mixture and arrange the pineapple on top. Scatter with the reserved raspberries and serve.

 

Photography by Danielle Abou Karam.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

• Cook more Adam Liaw recipes here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Raspberries

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G