• 1 x 50g/2oz sachet coconut cream
• 500g 0% fat Greek yogurt
• 85g icing sugar, sieved
• few drops vanilla extract
• 2 kiwi fruit
Dissolve the coconut cream in 50ml boiling water, then leave to cool. Spoon the quark or yogurt into a mixing bowl, then
stir in the icing sugar and vanilla. Combine with the coconut mix, then spoon into individual glasses. Chill until ready to
serve. Peel and chop the kiwi fruit into small pieces, then spoon over the top of the coconut creams to serve.