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Mango and banana salad with yoghurt and coconut sponge

Name: Mango and banana salad with yoghurt and coconut sponge
Yield: 4
Ingredients: 2 large Eggs; 60 g Caster sugar; 60 g Flour, sifted; 30 g Desiccated coconut, long thread (Main); 100 g Palm sugar, use the dark kind (gula melaka), grated or pounded (Main); 50 ml Water, boiling; 200 ml Greek yoghurt, plain unsweetened; 200 ml Coconut cream; 1 Mango, peeled and sliced (Main); 2 Bananas, sliced; 1 large Lime, zested; 1 handful Coriander sprigs

for 4 people

Tamara West

Ray McVinnie

Chef and food writer

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This could also be served on individual plates or bowls.

2 large	Eggs
60 g	Caster sugar
60 g	Flour, sifted
30 g	Desiccated coconut, long thread (Main)

100 g	Palm sugar, use the dark kind (gula melaka), grated or pounded (Main)
50 ml	Water, boiling
200 ml	Greek yoghurt, plain unsweetened
200 ml	Coconut cream
1	Mango, peeled and sliced (Main)
2	Bananas, sliced
1 large	Lime, zested
1 handful	Coriander sprigs

Heat the oven to 200C. Line a small shallow baking tin (mine is 19cm x 27cm) with baking paper.
Beat the eggs and sugar until thick, creamy and pale. Fold in the flour and coconut.
Pour into the tin and place in the oven for 10 minutes or until a skewer inserted into the middle comes out clean.
Remove from the oven and cool completely. Reserve.

Here'show to make a simple three-ingredient sponge. No butter or baking powder. Just flour, sugar and eggs… "the real deal".

Put the sugar into a saucepan and add the boiling water. Stir over low heat until the sugar dissolves. Cool, chill and reserve.
Spread the yoghurt on a cold serving platter. Pour the coconut cream over the top.
Break the coconut sponge into bite sized pieces and sprinkle them over the yoghurt and coconut cream.
Sprinkle the fruit on top of the sponge. Drizzle the palm sugar syrup over everything. Sprinkle the lime zest and coriander on top and serve.