Caribbean cream

Still not cooking!  After the leftovers were, well, over, I had to leave for a short business trip. And now I’m stuck abroad waiting for the ashes to settle.  Great opportunity to post this dessert I’d made right before my trip but didn’t have time to post. Enjoy!   A very simple and  healthy family dessert from Nigella Express.   I used vanilla yogurt instead of coconut yogurt and mixed it with coconut extract. The rest of the recipe is unchanged. Check also the version with plain yogurt if you don’t have vanilla yogurt handy.



  • 1 cup vanilla yogurt
  • 1 cup heavy cream
  • 2 teaspoons coconut extract
  • 2 tablespoons Malibu (coconut rum)
  • 1 banana, sliced
  • 1 1/2 teaspoon brown sugar for every serving

How to make: Use a hand whisk to beat the yogurt,  heavy cream, rum and coconut extract.  Put a layer of banana slices at the bottom of a ramekin or other small size glass container.  Add the yogurt mix. Top with the brown sugar.  Cover  with plastic wrap and put in the fridge for about 10 hours before you serve.  As you can see in the photo,  the brown sugar dissolves nicely and blends with the yogurt.

One thought on “Caribbean cream

  1. Pingback: Caribbean cream with plain yoghurt « Mydinnertoday's Blog

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