With too many girl scout cookies lying around the house and plenty of chocolate that I brought from my last trip, I felt my kids were having too many desserts. So, we had to regroup and made a deal to refrain from any kind of dessert during the week but wait until the weekend for a special treat. Here’s the first treat of this almost past weekend. It’s a Caribbean Cream from Nigella’s `Nigella Express‘. I modified it too much because I was missing ingredients so blame it on me if you don’t like it but I’m giving credits for the basic design which is yogurt, heavy cream, rum, fruit and sugar. A very delightful, very reasonably healthy and refreshing treat.
- 1 cup yogurt
- 1 cup heavy cream
- 1 cup coconut flakes
- 2 tablespoons Malibu (coconut rum)
- 1 teaspoon vanilla extract
- 1 mango, cut in small pieces
- 1 1/2 teaspoon brown sugar for every serving
How to make: Mix the yogurt, heavy cream, rum and vanilla extract. Whisk until it thickens. I would have used Greek style yogurt if I had it. Put a layer of mango pieces at the bottom of a ramekin or other small size glass container. The ones I used were too big for a single serving. Add the yogurt mix. Top with the brown sugar. Cover them entirely with plastic wrap and put in the fridge for about 10 hours before you serve.
Notes and tips: Nigella’s recipe called for coconut yogurt instead of plain yogurt (and no coconut flakes) and bananas instead of mango.