Raspberry, Greek Yogurt & Coconut Mini Cones
by Matt Budden
Serves 20 as a canape or snack - a fun addition to any celebration while being relatively guilt free!
Ingredients
- 250g Greek yoghurt
- 15ml blossom honey
- 75g desiccated coconut
- 50g dried raspberry pieces
- 20 mini canape cones or shells
- White choc curls (optional)
Method
- Toast off the coconut until it has turned a golden brown colour, crush the raspberry pieces until they are a fine powder.
- Strain the Greek yoghurt through a fine sieve until all of the moisture has drained away, add honey to taste. Fold through 50g of the coconut to the yoghurt mix and place into a piping bag.
- Pipe the yoghurt mix into the cones and top with the extra coconut and raspberry piece.
- Add the white chocolate curls if you are using, enjoy!
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