This dish was a Sunday afternoon experiment gone right! A lovely light dessert that still packs a flavour punch.

Ingredients (serves 1) 

• 1/4 cup shredded coconut
• 1/2 cup natural Greek yogurt
• 1 medium white nectarine
• 1/2 teaspoon balsamic vinegar
• 1 drop vanilla essence

Method

1. Preheat the oven to 200*C. Spread the coconut on a baking tray and toast until golden brown. Remove from the oven and allow to cool slightly.
2. Cut the nectarine into small slices and roll in the toasted coconut.
3. Mix the balsamic and vanilla together with a fork. Place the nectarine slices and quinelle of yogurt on a plate and pour the dressing over the top.