• Luscious, creamy and with a tangy kick, these granadilla possets will surely delight your taste buds…and they only take a mere 15 minutes to prep!

    Granadilla possets with coconut yoghurt

    HANDS-ON TIME 15 min | TOTAL TIME 1 hr 15 min | SERVES 4

    INGREDIENTS

    • 250 ml double-thick cream
    • 250 ml cream
    • ¾ cup granulated sugar
    • ¼ cup granadilla juice
    • 2 tbsp lime juice

    TOPPING

    • 2 tbsp sugar
    • 2–3 granadillas, juice removed
    • ½ cup coconut yoghurt

    METHOD

    COMBINE the cream and sugar in a saucepan and bring to a boil. Once the sugar has dissolved, lower the heat and simmer for another 2 minutes.

    REMOVE from the heat and stir in the granadilla and lime juice. Pour into 4 glasses and let sit for 10 minutes.

    SET for 1 hour in the fridge or overnight.

    TOPPING

    PLACE the sugar and granadilla juice in a small saucepan; heat until sugar has completely dissolved. Allow to cool.

    SERVE the granadilla possets with a spoonful of the granadilla coulis and top with a swirl of coconut yoghurt.

     

    Tip from the team: The acidic granadilla and lime juices react with the warm cream to sets these granadilla possets. 

     

    Granadilla possets with coconut yoghurt

    Serves: 4
    Prep Time: 15 min Total Time: 1 hour 15 min

    Ingredients

    • 250 ml double-thick cream
    • 250 ml cream
    • ¾ cup granulated sugar
    • ¼ cup granadilla juice
    • 2 tbsp lime juice
    • TOPPING
    • 2 tbsp sugar
    • 2–3 granadillas, juice removed
    • ½ cup coconut yoghurt

    Instructions

    1

    COMBINE the cream and sugar in a saucepan and bring to a boil. Once the sugar has dissolved, lower the heat and simmer for another 2 minutes. Remove from the heat and stir in the granadilla and lime juice. Pour into 4 glasses and let sit for 10 minutes.

    2

    SET for 1 hour in the fridge or overnight.

    TOPPING

    3

    PLACE the sugar and granadilla juice in a small saucepan; heat until sugar has completely dissolved. Allow to cool.

    4

    SERVE the possets with a spoonful of the granadilla coulis and top with a swirl of coconut yoghurt.

    Notes

    Tip from the team: The acidic granadilla and lime juices react with the warm cream to sets these puddings

    Made this recipe? Tag us @foodandhomesa #cookingwithFH on Instagram

     

    ALSO SEE: Granadilla & lime colada cake

    https://www.foodandhome.co.za/on-shelf/granadilla-lime-colada-cake

    ALSO SEE: Yoghurt panna cotta with mango & granadilla jelly

    Yoghurt panna cotta with mango and granadilla jelly

     

    Avatar
    Author

    Kirsty is the food assistant on the Food&Home team. Usually baking up a storm, snapping pics on her camera or buried in her beloved recipe books, she also spends her time tinkering on the piano, doing contemporary dancing and enjoying the beautiful outdoors.

    Send this to a friend