Hearty Spoon

https://youtube.com/shorts/qrz_-dkaCfQ?si=7dN64FnWo1Ex_vGI

This quick coconut and yogurt tart is creamy, light, and full of flavour — with juicy raspberries, crunchy almonds, and a touch of lemon. A beautiful and easy dessert perfect for any day!

🍽️ Ingredients:

1 pack of filo pastry

1 can of sweetened condensed milk

1 plain yogurt

1 packet of shredded coconut (200g)

Zest of 1 lemon

Melted butter (for brushing the filo)

A handful of fresh raspberries

A handful of sliced almonds

Powdered sugar (for dusting)

👩‍🍳 Instructions:

Preheat the oven to 180°C (350°F).

Line a tart tin with the filo pastry sheets, brushing each layer with melted butter. Set aside.

In a bowl, whisk the condensed milk with the eggs.

Add the yogurt and shredded coconut. Mix well.

Stir in the lemon zest.

Gently fold in the fresh raspberries.

Pour the mixture into the tart tin over the filo pastry.

Sprinkle sliced almonds on top.

Bake in the middle of the oven for about 35 minutes or until golden and set.

Once baked, remove from the oven and dust with powdered sugar.

Let it cool slightly, remove from the tin, and serve. Decorate as you like!

Serve warm or chilled. Every slice is a burst of flavour! ✨️