6oz coconut yogurt
6oz double cream
1 tablespoon coconut rum, Pariot Bay is my favorite
2 tablespoons dark brown sugar
Stir together the yogurt and cream with the rum, and whisk until slightly thickened.
Slice the banana and then divide the slices between four 125ml-ramekins to form a layer at the bottom of each one.
Spoon in the thickened yogurt and cream mixture, filling the ramekins equally.
Sprinkle about 11/2 teaspoons of sugar over each ramekin, then wrap them in clingfilm, and place in the fridge overnight or for the day.
Sprinkle with toasted coconut and enjoy!!
You need to make these the morning of the evening you want to eat them (or the day before, if that’s easier for you), but they take no more than 5 minutes to prepare.
Original Recipe by Nigella Lawson