Coconut Yoghurt Whip & Summer Fruit Cocktail


Summer stone fruits, berries and plant-based whipped cream is the perfect sophisticated after-dinner dessert that’s sure to make a statement. This elegant no-cook creation takes full advantage of the beautiful Australian climate and considers the tropical fruits in season.

Keep Well Recipes from the Sunny Coast, Australia.


Coconut Yoghurt Whip
500g COYO Vanilla Bean Coconut Yoghurt

This recipe only works with COYO because of their high quality, non watered down ingredients. Don’t substitute.

Fruit Cocktail
4 yellow peaches
4 nectarines
125g blackberries
200g cherries
200g blueberries
2 mangos
4 whole passion fruit
4 tspn of roasted almond slithers



1. Start by taking a pre-chilled mixing bowl and pouring the COYO Vanilla Bean Coconut Yoghurt into it. Using a beater, whip the yoghurt on high for a good 10 minutes until it starts to thicken, keep beating till desired thickness is achieved and then store in fridge.
2. Next in a large bowl, cut up and add all your peaches, nectarines and mangoes. Pour in whole blueberries, cherries and blackberries.
3. Empty the contents of two passionfruit into fruit bowl and lightly combine all ingredients.
4. To serve, divide up your fruit salad into dessert glasses, remove your whipped COYO from the fridge and generously dollop on top of each glass. Garnish with half a passionfruit, pineapple leaves, a sprinkle of almond slithers and teaspoon of zingy passionfruit pulp!