Ingredients

Method

• 200 g coconut
• 40 g caster sugar
• 2 egg whites
• 200 g cherry tomatoes
• ¼ cup honey
• 4 x 125 ml tubs vanilla yoghurt ice cream
• icing sugar, to dust

Method

Ingredients

Preheat the oven to 180ºC.

Mix together the coconut, sugar and egg whites. Spread the mixture into 8 flat discs on a greased baking tray or silicone mat. Bake for 10 to 15 minutes or until just golden round the edges. Cool.

Place the tomatoes on a baking tray, drizzle with honey and roast for 20 minutes, until gooey. Cool.

To serve, place a coconut wafer on each plate, unmould the ice cream and place on top. Add a few tomatoes and top with another wafer. Dust with icing sugar.

Cook’s note: Vanilla yoghurt ice cream is available at Woolworths.