This Coconut Grapefruit Dessert with greek yogurt and white chocolate is ridiculously easy! I think it is one of the simplest recipes I ever made. You need only six ingredients in order to prepare it (even five, if we don’t count the single tbs of milk). I am almost certain you have all of them in your pantry right now! And you will be impressed to find out how delicious it is…
I made this dessert for the December 2018 edition of the magazine So Into Food as it had citrus fruits as one of its themes. It was a total improvisation of mine which turned out really tasty. I wanted to combine coconut and grapefruit in a way to complement each other, avoiding any clash in their tastes. This turned out unexpectedly easy for me to accomplish.
This dessert is anything but challenging. There is nothing that can go wrong in the recipe. I would say that making it is as easy as preparing an instant pudding or a no bake desert from a package. However the combination of tastes and textures has nothing to do with the desserts from packages. The white chocolate and the greek yogurt are contributing for the pleasant softness of the texture while the coconut and the grapefruit are bringing the tasty fruity flavours.
One of the secrets in this dessert is the grapefruit glaze. It is made of grapefruit juice and condensed milk only but it is velvety and creamy. This is due to the chemical reaction that happens when you add the acid citrus juice to the condensed milk and beat them: the resulting consistency becomes slightly thicker and makes the perfect glaze for the coconut yogurt.
But in fact there is one challenging thing in this recipe: to wait few hours for the dessert to get refrigerated. You might want to eat it right away but trust me, it becomes even better after few hours in the fridge. The best is to make it at night and leave it for the next day – not too hard, having in mind the simplicity of the recipe!
Coconut Grapefruit Dessert
For the glaze:
- 200 ml condensed milk
- juice of 1/2 grapefruit
- Melt white chocolate together with milk on double boiler.
- In a large bowl using an electric mixer or a hand whisk beat together yogurt and coconut until creamy.
- Using a ribber spatula fold melted chocolate into the coconut mixture. Divide the Coconut Yogurt into four ramequins or cups.
- In a bowl whisk together grapefruit juice and condensed milk until smooth. Spoon the glaze on top of the Coconut Yogurt in the cups.
- Refrigerate 4-6 hours. Before serving decorate with fresh grapefruit.