- 400 g coconut cream
- 125 g coconut, shredded
- 1 cup plain yogurt
- 250 g passion fruit pulp (it can be frozen)
- 1 mango, diced
- Cream together the coconut cream, the shredded coconut and the yogurt.
- Put the mango in four glasses. Pour the coconut mixture on the mango.
- Scoop the passion fruit pulp on it. Serve chilled.