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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
- 100 g White chocolate drops
- 120 ml double cream
- 2 tbs white rum
- 100 g coconut yogurt - I used Onken
- 4 2cm slices pineapple
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