Simple to make and utterly delicious, these are a must try! Thank you to the wonderful Jo Harding for creating them!
Ingredients
126g coconut yoghurt (option to use Greek instead of coconut if you're not dairy free)
60g raspberries
30g pomegranate
Method
- Pulse the raspberries in a blender until pureed. Don't over do it, you don't want them watery. Save a few whole to decorate the top.
- Add a layer of raspberry puree to the base of a glass. Layer with yoghurt, pomegranates and top with raspberries and a sprinkling of desiccated coconut.