Prep time: 20 mins

Cooking time:  4 hours mins

Serving: 12 people


You will need

  • 1/2 cup of almonds 
  • 1/2 cup of macadamia nuts 
  • 1/2 cup of Spiral Foods Shredded Coconut 
  • 8 dates 
  • 1 lemon (grind only)
  • 400g of Spiral Coconut Milk 
  • 1 lemon (zest only)


  • 1 pandan leaf (tied into a knot)
  • 1 Kaffir Lime Leaf
  • 100ml of Spiral Rice Malt Syrup
  • 300ml boiling water 
  • 3tbsp of powdered gelatin 
  • 840g of Liddell's Lactose-Free Plain Yogurt

Step 1

Grease and line a 1.5L capacity rectangle bavarois tin with baking paper. For base, place almonds, macadamias and coconut into a food processor and process to a coarse crumb. Add dates lemon rind and process on a low speed to bring together. While processing pour in lemon oil - this will bring the mixture to a sticky coarse paste. Press into prepared tin. 


Step 2

For bavarois, place coconut milk, lemon zest, pandan, lime leaf and rice malt syrup into a saucepan and place over a medium heat. Bring to simmer, remove from heat and steep until cooled. Place a fine sleeve over a large bowl and pour coconut mixture through to remove and solids. 


Step 3

Pour boiling water into a jug, sprinkle over gelatin and whisk with a fork until completely dissolved. Pour mixture into cooled coconut milk, addd yoghurt and stir to combine. Pour into prepared tin and refrigerate for a minimum of 4 hours but preferably over night until set. 


Step 4

To serve, remove from tin and decorate with coconut flakes and finely shredded lime leaf.