Singapore Women's Weekly

10 Ways With Yoghurt Toppers


Prep 10 mins | Cook 5 mins | Serves 4

300 g pineapple, finely chopped
300 g papaya, finely chopped
1 banana, sliced
1 lime, segmented
2 cups Greek-style natural yoghurt
⅓ cup flaked coconut, toasted

1. Combine and mix the pineapple, papaya, banana, lime and any juice in a glass bowl to create the pineapple salsa.

2. Spoon yoghurt into bowls. Top with the

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