There was more to this past Memorial weekend than the Memorial Day. We’ve made it a custom in our family to celebrate Sister’s Day the last Sunday of May. As a special treat for Sister’s Day we had brownies, which my daughter loves but rarely has the opportunity to enjoy. For this reason, on Memorial Day I wanted to make something a little lighter for dessert, with less butter and sugar. I made Caribbean cream which is not new to mydinnertoday but I’m sharing again to let you know that this time I made it with plain yogurt, increasing the coconut extract and rum, and it still came out pretty good. The credits for the original recipe go to Nigella, I remind you, but all errors are mine :-). Here‘s how Nigella makes it if you want to try the original.
- 1 cup plain yogurt
- 1 cup heavy cream
- 2 tablespoons condensed milk (optional)
- 3 teaspoons coconut extract
- 3 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. Check for the taste. You can add some condensed milk or sugar if you don’t find the plain yogurt sweet enough. 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.