Here’s a light, summery dessert which needs only a few ingredients to make. It’s perfect to have after a BBQ, and I particularly love how fresh and light it is while still satisfying that sweet after dinner craving. I recommend buying the high quality tins of coconut milk (which has a cream set on the top).

Ingredients:

1 tin coconut milk (good quality)

4 x tbsp soy or coconut yoghurt

4 tsp maple syrup

Juice and zest of 1 whole lime

Sprinkling of raspberries

Sprinkling of fresh thyme

Optional- Glug of dessert wine/ sherry, or a splash of vanilla essence or the seeds scraped from a vanilla pod

Method:

1. Chill the coconut milk
2. When you open the can, scoop out the solid cream from the top, saving the coconut water left to drink!
3. Whisk (either by hand or with an electric whisk) the cream and yoghurt together until stiff peaks form and the mixture becomes light and fluffy
4. (Optional- whisk in a shot of dessert wine or sherry, vanilla seeds or essence)
5. Slowly stir in the lime zest and juice, tasting as you go
6. Serve drizzled with maple syrup, raspberries, thyme leaves, and any remaining lime zest