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Coconut Latik parfait with Vietnamese coffee yoghurt


Serve: 2 portions


4pc Tim Tam biscuits

1 pot of Collective yoghurt – Vietnamese Coffee

1/2 cup of sponge cake (store bought), cut into cubes

Fresh strawberries and blueberries (your choice)

Latik – toasted coconut crumbs

Chocolate fingers (optional)

Latik (makes 60g of crumbs):

1 tin coconut milk (425ml)


  1. To make Latik, pour the coconut milk into a frying pan and bring to the boil. Reduce the heat to medium high (make sure you see gentle bubbles on the surface) and cook it off. Stir occasionally. Cook until the coconut separates from the oil and turns a nice light brown colour. Use a strainer to remove the coconut oil and retain the crumbs. Cool it down and store in an air tight container. You can also store the coconut oil for future cooking!
  1. Put Tim Tam biscuits in a blender and blitz them into crumbs. If you don’t have a blender, you can put the Tim Tams in a plastic bag and smash them with rolling pins.
  1. To assemble, put the Tim Tam crumbs in a serving jar or glass and pour 1/4 of the yoghurt on top. Add cubed sponge cakes and cover with another 1/4 of the yoghurt. Garnish with seasonal fruits and Latik then place Chocolate fingers on top before serving.
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