1 cup Cyclops Thick & Creamy 1% yoghurt (or any Cyclops variety, including our Mango Greek!)
½ cup full-fat coconut cream (thick top layer only)
2/3 cup cream
1 tsp honey or maple syrup (optional)
200g mini pancakes (store-bought or homemade)
½-⅔ cup passionfruit curd
1 mango, diced
1 mango, diced
¼ cup toasted coconut chips
Finely grated zest of 1 lime
Instructions:
In a medium bowl, combine the yoghurt, coconut cream and cream. Using electric beaters, start on a low speed and gradually increase to high, whipping until soft peaks form - this should take about 1-2 minutes. The mixture should be light, fluffy and just holding its shape. Sweeten with a little honey or maple syrup, if you like. Keep chilled until ready to use.
To assemble, add a handful of mini pancakes to the base of each serving glass or jar. Spoon over a little passionfruit curd, then add a layer of mango and pineapple. Top with a generous dollop of the whipped yoghurt cream.
Repeat the layers until the glasses are full, finishing with a swirl of the whipped yoghurt on top, and a drizzle of curd. Just before serving, scatter over toasted coconut chips and a little lime zest.
Repeat the layers until the glasses are full, finishing with a swirl of the whipped yoghurt on top, and a drizzle of curd. Just before serving, scatter over toasted coconut chips and a little lime zest.
