This lemon and coconut yogurt topped with almond and coconut flakes is just as perfect served for breakfast as it is for dessert.
- Zest and juice 1 small lemon
- 500ml Müller Light Greek Style Coconut With A Hint of Vanilla Yogurt, or similar
- 4tbsp lemon curd
- 3tbsp toasted flaked almonds
- 3tbsp toasted coconut flakes
- Stir the zest and juice into the yogurt. Divide among 4 bowls. Swirl 1tbsp curd into each and top with the almonds and coconut.