- 2 teaspoons shredded coconut
- 1 apple
- 70g (1/4 cup) thick strawberry yoghurt
- Step 1 – Place coconut in a small frying pan over medium-low heat and cook, stirring, for 1 minute or until toasted. Cut apple in half and remove the core, then cut into thin wedges. Arrange the apple,in a spiral pattern, on a serving plate. Spoon yoghurt into the centre. Top with the coconut to serve.