This vibrant fruit parfait would be just as tasty for breakfast as for dessert, with its refreshing layers of creamy coconut yogurt, tangy kiwi and zesty lime. Fragrant mint and juicy pomegranate seeds add a final flourish.
- Line a fine sieve with 2 sheets of kitchen paper or a square of muslin, place over a small bowl and pour in the yogurt. Put in the fridge for 4 hrs for the excess moisture to drain off.
- In a blender, purée half the diced kiwi, then fold through the yogurt (discarding the liquid from the bowl) with the lime zest. Layer the yogurt and remaining kiwis in small glasses (about 150ml), sprinkling a little mint on top of each kiwi layer. Finish with the pomegranate seeds and a drizzle of honey, if using, then serve immediately.
Tip: If you are short on time, you could leave out the step of straining the yogurt and simply stir all the ingredients together. The dessert won’t hold its shape quite as well, but will still taste delicious.
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