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Pine Lime Curd & Coconut Yoghurt Pots

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Preparation time: 10 min
Serves 4 people
4.2 Average Rating

It's summer time and you're heading over to a backyard BBQ for lunch and you've been asked to bring dessert. Not sure what to bring? We've got you. 

These pine lime curd and coconut yoghurt pots are the perfect bite size desserts, and will definitely impress. The combination of the lime, pineapple and coconut flavours taste like summer in a jar.

This mouth-watering dessert is best served with seasonal fresh fruit. You could even shake it up and substitute the yoghurt for coconut ice cream or gelato - whatever your taste buds desire.

This recipe uses our delicious pine lime curd recipe.

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Published

Ingredients

  • 8 sponge fingers, cut in half 
  • ⅓ cup (80ml) coconut white rum or orange juice 
  • ¾ cup pine lime curd (recipe here)
  • 1 cup (250ml) vanilla coconut yoghurt 
  • 1 punnet fresh raspberries (or any berries in season)  
  • 1 cup finely chopped fresh pineapple 
  • Lime zest for garnish 
     

Method

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  1. Dip 4 sponge fingers quickly into rum or orange juice, turning to coat.  
  2. Break fingers in half. Place 2 half fingers in the bottom of each serving glass. 
  3. Spoon over a heaped tbsp of pine lime curd into each glass, to cover the sponge fingers. 
  4. Dollop over some of the coconut yoghurt and top with raspberries and pineapple. Repeat layers one more time. 
  5. Garnish the top with lime zest. Refrigerate until serving.

Notes

  • Find our pine lime curd recipe here
  • Prepare pots at least 3 hours ahead of serving. 
  • Use any fruit in season. 
  • Substitute coconut yoghurt with coconut ice cream or gelato. 

Nutrition Per Serve

  • 238g Serving size
  • 1420kJ 339kcal Energy
  • 4.8g Protein
  • 18.9g Total fat
  • 14.6g Saturated fat
  • 35.8g Carbs (total)
  • 28.4g Carbs (sugar)
  • 126mg Sodium
  • 3.2g Fibre

Reviews

Overall Rating

Average Rating: 4.2

4 reviews

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