Quick

Tropical fruits with kaffir lime toffee and yoghurt

Name: Tropical fruits with kaffir lime toffee and yoghurt
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 cup (35g) shredded coconut; 3 kaffir lime leaves, finely shredded; 1 cup (220g) caster sugar; 1 small red papaya, cut into wedges; 1 mango, cut into wedges; 1/2 small pineapple, sliced; 1/4 watermelon, cut into wedges; 150g strawberries; 125g punnet blueberries; 2 passionfruit, halved; 1 cup (280g) thick Greek-style yoghurt

Rate now

25m

10m

Tropical fruits with kaffir lime toffee and yoghurt

Jump to recipe

Escape the hustle and bustle with this exotic breakfast that will satisfy your tastebuds.

1/2 cup (35g) shredded coconut
3 kaffir lime leaves, finely shredded
1 cup (220g) caster sugar
1 small red papaya, cut into wedges
1 mango, cut into wedges
1/2 small pineapple, sliced
1/4 watermelon, cut into wedges
150g strawberries
125g punnet blueberries
2 passionfruit, halved
1 cup (280g) thick Greek-style yoghurt

Method

1.

Stir coconut in a dry pan over medium-low heat for 2-3 minutes until lightly toasted. Line a baking tray with greased foil and scatter with the coconut (reserving 1 tablespoon to serve) and half the kaffir lime leaf.
2.

Place sugar in a pan with 1/4 cup (60ml) water. Swirl pan over low heat until sugar dissolves. Increase heat to medium-high and simmer for a further 3-4 minutes, without stirring, until a golden caramel. Pour over the kaffir lime and coconut, then leave to cool for 15 minutes until set. Break toffee into shards.
3.

Arrange fruit and toffee on a platter. Place yoghurt in a bowl, scatter with the remaining coconut, then serve with fruit.