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Health and Beauty

Coconut and Rum Creams

You could replace the pineapple with bananas for an equally delicious flavour – just slice thinly

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Calories	--
Total Fat	--
Saturated Fat	--
Total Carbohydrate	--
Sugars	--

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Serves: 4

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Total Time: 10

Prep Time: 10

Ingredients

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U.K.

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200 ml vanilla yoghurt
200 ml double cream
3 tablespoon(s) coconut cream
2 tablespoon(s) dark rum
1 x 400g can pineapple chunks, drained
8 tablespoon(s) dark muscovado sugar
Mint leaves, to decorate, if desired
Amaretti biscuits,to serve

Pour the vanilla yoghurt, double cream, coconut cream and dark rum into a large mixing bowl. Whisk the cream mixture until it is slightly thickened and forms a soft peak consistency.
Divide the pineapple chunks between 4 ramekins or glass dessert dishes. Sprinkle half of the muscovado sugar over the pineapple, then spoon the cream mixture on top. Then sprinkle over the remaining muscovado sugar, cover the ramekins or dishes and chill until ready to serve. Decorate with mint leaves, if desired, and serve accompanied by Amaretti biscuits.