tomatoes Archives

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20 minutes

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30 minutes

Coconut-wafer ice with honey tomatoes

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

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

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.

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Coconut-wafer ice with honey tomatoes

Coconut-wafer ice with honey tomatoes

Ingredients

Method