Photography Yuki Sato. Styling Sarah Tuck.
This frozen coconut yoghurt bark is a great after-dinner treat. Chock full of pistachios, raspberries, coconut flakes and rose petals, it tastes as good as it looks. Serves 4-6
500g coconut yoghurt (plain or flavoured) or a mix of Greek and coconut yoghurt
1-2 tablespoons runny honey (depending on how sweet you want it)
1 tablespoon rosewater
Zest of ½ an orange
¼ cup chopped pistachios
½ cup frozen, fresh or freeze-dried raspberries
¼ cup toasted coconut flakes
1 tablespoon culinary rose petals.
Mix the yoghurt, honey, rosewater and orange zest and pour into a lined baking tray measuring approximately 30cm x 20cm.
Top with the nuts, coconut flakes, raspberries and rose petals. Cover the tray with foil and freeze for a minimum of 6 hours or overnight.
Cut into pieces and serve.