Ingredients
Method
1.Heat the cream in a pan over medium heat until it almost reaches boiling point. Remove from heat and add Bounty bars and icing sugar.
2.Gently stir until sugar has dissolved and the bars are melted and incorporated. Set aside to cool.
3.When cooled, fold in the yoghurt until well combined then pour into small serving glasses. Refrigerate until set (at least 2 hours).
4.Toast the coconut under a hot grill for a few minutes until lightly browned.
Allow for cooling and setting time.
Note
