Strawberry and Almond Desserts

cook 10 mins
  • 4 tablespoons flaked almonds
  • 4 tablespoons desiccated coconut
  • 300 g (10 oz) strawberries, hulled and sliced
  • 250 g (8 oz) natural yogurt
  • 4 teaspoons honey
  • Place the flaked almonds and coconut on a baking sheet and cook under a preheated medium-hot grill for 3–4 minutes until golden, turning at least once. Leave to cool.
  • Spoon half of the almond and coconut mixture into 4 glasses. Layer with half the sliced strawberries, then the yogurt.
  • Top with the remaining strawberries, almonds and coconut. Spoon over the honey and serve.
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