Paradise parfait
Picture: Iain Gillespie

Serves 4

2 cups Greek yoghurt

1/2 cup flaked coconut

3/4 cup lime juice

3 leaves gelatine

1/4 cup boiling water

3 tsp stevia powder

1/2 frozen pineapple, cut into chunks

Mix the Greek yoghurt and coconut and spoon half of it into four serving glasses. Refrigerate. Add the gelatine leaves to a glass of cold water and when soft, drain the water, squeeze the gelatine and add it to the boiling water. When it has completely dissolved add the stevia. Stir into the lime juice and cool. Spoon the jelly over the yoghurt in the glasses and return to the fridge to firm up before spooning the remaining coconut yoghurt over the top. Just before serving, tip the pineapple into a food processor and blitz until it is like a firm slushy. Spoon on to the parfait and serve.

The West Australian

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