Ingredients:

  • 1/2c Coyo Coconut Yoghurt
  • 1/2c Kapai Puku Tropical Blend
  • 1/2 Persimmon, diced
  • 1/2 Yellow Kiwi Fruit, diced
  • Garnish: Yellow Kiwi Fruit & Persimmon

Method:

  1. Have ready 1 tall, narrow goblet or parfait glass.
  2. Start with 1tbs Coyo Coconut yoghurt layer, then layer with fruits and Tropical Blend
  3. Spoon on remaining layers until you reach the top of goblet.
  4. Top with garnishes. Cover and refrigerate up to 6 hours.
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