Coconut and Lime Syllabub

This a a beautiful light vegan desert which is creamy but also packs a citrus punch. 

Ingredients:

• 264ml coconut cream
• 3 tbsp coconut yogurt
• 1.5 tbsp agave syrup
• 2 limes
• 150g Biscoff biscuits

Serves 4-6

Method:

1. Make sure the coconut cream has been in the fridge for 2-3 hours before starting the recipe.
2. Whisk the coconut cream, coconut yogurt and agave syrup in a bowl until it forms soft peaks.
3. Add the zest of the 2 limes and the juice of one into the mixture and continue to whisk until it forms slightly firmer peaks.
4. In a food processor blend the Biscoff biscuits until it forms a very fine crumbs.
5. Place the coconut and lime mixture in to a piping bag.
6. Pipe alternating layers of the coconut mixture and Biscoff crumb in the dish.
7. Place in the fridge to set for 1 hour.
8. Zest some lime over the top and sprinkle some Biscoff crumb to serve.