Lime and coconut syllabub

Method

1. Open the can of chilled coconut milk and scoop out the solid cream from the top, discarding the coconut water (or reserve it for another recipe). Spoon the cream into a mixing bowl and add the yogurt. Use an electric whisk to whip the coconut cream, yogurt and maple syrup together for 5 minutes or until gentle peaks form when the whisk is removed.
2. Stir most of the lime zest into the creamy coconut mixture, then squeeze in the lime juice.
3. Spoon into dessert dishes or glasses. Top with a few toasted coconut chips or flakes and the reserved lime zest.

Recipe from Katy Beskow’s book 15 Minute Vegan (£8, Amazon).