Pots of granadilla yoghurt with coconut macaroons

Pots of granadilla yoghurt with coconut macaroons

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  • 6
  • Easy
  • 15 minutes
  • 10 minutes for the macaroons
  • Vergelegen Vin de Florence 2006


  • pulp of 5 granadillas
  • 2 cups natural yoghurt
  • ½ cup crème fraîche
  • For the macaroons:
  • 3 egg whites
  • ¾ cup sugar
  • 3 cups coconut

Cooking Instructions

Mix together the granadilla pulp (keep a little extra for topping), yoghurt and crème fraîche. Spoon into little glasses or espresso cups. Chill until needed.

To make the macaroons: Preheat the oven to 180ºC.

Mix together the egg whites, sugar and coconut. Place spoonfuls of the mixture on a greased baking tray. Bake for 10 minutes, then cool.

To serve: Top the yoghurt mixture with the extra pulp and serve with the macaroons.

Per serving: 1992.4kJ, 7.8g protein, 29g fat, 54.7g carbs

TASTE’s take:

This is good for breakfast, sprinkled with muesli, or served as a refreshing tropical-style dessert – granadilla and coconut are a perfect match.

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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