Coconut-wafer ice with honey tomatoes

Coconut-wafer ice with honey tomatoes

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  • 4
  • Easy
  • Fat conscious
  • 15 minutes
  • 20 minutes
  • Nederburg Special Late Harvest 2006


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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