1 recipe Yogurt Cream (see recipe)

2 small mangoes, peeled and cut into thin strips

8 fresh lychees, peeled and quartered

30 ml (2 tbsp) honey

30 ml (2 tbsp) sweet shredded coconut, toasted

Small Thai basil leaves, for garnish

In a bowl, combine the fruit with the honey. Spread yogurt in the centre of each plate. Garnish with the fruit salad. Sprinkle with the toasted coconut and Thai basil leaves.

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