Save to your scrapbook
Tropical fruit fool with coconut, papaya & passion fruit
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 papayas, peeled, deseeded and roughly chopped
2 tsp icing sugar
3 x 125g tubs Co Yo Vanilla Coconut Milk Yoghurt
2 passion fruit
Ginger biscuits, to serve
1. Put the papaya flesh and icing sugar into a food processor and pulse until you have a smooth purée. In a bowl, beat the coconut yoghurt until smooth, then fold in the papaya flesh until combined.
2. Halve one passion fruit, scoop out the pulp and stir gently through the papaya mixture. Spoon into glasses and chill for 1 hour. When you’re ready to serve, top with the pulp of the other passion fruit and serve along with some ginger biscuits.
If you like you can vary the flavour of this fool by substituting the papaya with 2 peeled and stoned mangoes.
Typical values per serving:
This recipe was first published in January 2016.
Average user rating