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White chocolate piña colada yoghurt puddings
These creamy white chocolate piña colada yogurt puddings are lighter than chocolate pots, and will brighten the mood, whatever the weather
Servings: 4
Ingredients
- 100 g White chocolate drops
- 120 ml double cream
- 2 tbs white rum
- 100 g coconut yogurt - I used Onken
- 4 2cm slices pineapple
Instructions
- Place the white chocolate drops into a bowl with 20ml of the cream and heat over a pan of just simmering water until melted.
- Whilst the chocolate is melting cook the pineapple slices on a griddle until they are charred. This will intensify the flavour. Blitz two of the slices in a food processor of mini chopper to make a smooth purée. Allow to cool.
- Whip the remainder of the cream with an electric whisk until holding a stiff peak, whisk in the rum.
- Fold the yogurt into the cream. All the chocolate to cool slightly and then fold into the cream and yogurt mixture.
- Divide the pineapple purée into 4 glasses, smooth flat, and then layer the cream and yogurt mixture over. Pop into the fridge to chill and firm up for at least 3 hours before serving.
- Make the pineapple salsa by finely dicing the remainder of the pineapple (reserving 4 segments for garnishing the glasses), add a little finely chopped red chilli and mint for taste and colour if desired.
- Serve the puddings with a wedge of pineapple on the rim of each glass, with a spoon of the pineapple salsa on top.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 271kcal | Carbohydrates: 16g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 49mg | Sodium: 45mg | Potassium: 132mg | Sugar: 16g | Vitamin A: 465IU | Vitamin C: 0.5mg | Calcium: 99mg | Iron: 0.1mg