Coconut Srikand with strawberries(Gujarati sweetened yoghurt dessert)

Shrikand is a sweetened yoghurt dish that is made from hung yoghurt and flavoured with saffron and  cardamon Occasionally fresh fruit such as mango or pomegranate is added to it before serving.In Gujarati cuisine, shrikand is eaten as either a side-dish served with a puffed bread called poori or served as a dessert. It is commonly served as part of a vegetarian thali in Gujarati restaurants and festivals.
I have given the Gujarati shrikand a twist by making it with coconut yogurt and serving it with fresh strawberries.

Creamy and delicious yoghurt flavoured with sweet coconut and cardamon and served with fresh English strawberries and a sprinkling of pistachio nuts.

Ingredients:

1 tablespoon chopped pistachio nuts

3 tablespoons icing sugar(plus 1 teaspoon for strawberries)

1 teaspoon cardamon powder

8 strawberries

2  450 g tubs of  Rachels organic Greek style coconut yoghurt

1  tablespoon fresh coconut

Method:

1.Place a large muslin cloth in a colander and pour the coconut yoghurt into it. 

2. Gather the muslin up and tie a knot in the top.

3. Place the colander in a bowl to catch the water that will drain from the yoghurt. Leave the yoghurt to drain over night in a cool place or the fridge.

4. In the morning transfer the drained yoghurt into a large bowl and discard the drained water.(This is called hung yoghurt)

5. To the hung yoghurt add the icing sugar and cardamon powder and fold gently till all the sugar is incorporated. Place in refrigerator to chill.

6. Hull and chop 4 of the strawberries into small pieces, place the strawberries into a bowl and add 1 teaspoon icing sugar and mix.(you can omit this if strawberries are very sweet)

7.In a dry pan  toast the coconut to brown it slightly. Once coconut has started to brown transfer it to a dish to cool.

To assemble:

8.Slice the remaining 4 strawberries and line 4 serving glasses with them.

9. Spoon the coconut shrikand into the serving glasses.

10. Spoon the chopped strawberries on top and garnish with the toasted coconut and pistachio nuts.

Serve chilled.

NB- the yoghurt I used was already sweetened and  had coconut in it if you use plain unsweetened yoghurt than add extra sugar to taste and two tablespoons of fresh grated coconut  at stage 5 of this recipe.

The Rachel's organic Greek style coconut bio live yoghurt used in this recipe was sent to me by Rachels to sample.The yoghurt was extra thick, rich and creamy, it was blended with organic coconut pieces and the  organic creamed coconut that gave the yoghurt a lovely texture with a subtle coconut flavour. 

Rachels yoghurt range comes in many delicious flavours such as gooseberry, honey, ginger, peach and passion fruit, strawberry and rhubarb,blackcurrant,vanilla, lemon and ginger,raspberry,rhubarb,mango pineapple and passion fruit and also cherry.The yoghurts are all made from locally sourced organic milk and organic ingredients. The yoghurts are available in  the 450 g size and also come in small 150 g pots for individual servings, kids packs as well as multi packs to suit all  requirements.Rachels also produce organic milk, butter and rice puddings in their range which is available at most large supermarkets.

I would like to Thank Rachels for sending me lots of coconut and strawberry and rhubarb yoghurt to sample.

All the views in this post are my own.

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Traditional Srikand