Fuyu Brulee with Coconut Yoghurt and Honey Cashews


Fuyu Brulee with coconut yoghurt and honey cashews.


  • 3 Fuyu
  • 6 Tbsp Coconut Yoghurt
  • 4 Tbsp Desiccated Coconut
  • 4 Tbsp Honey Cashews
  • 5 Tbsp Raw Sugar


  1. Preheat the oven to 200°C.

  2. Cut the fuyu in half and place face-up on a lined baking tray.

  3. Roast for 30 minutes until softened.  Remove from the oven and transfer to the fridge to cool for 1 hour or until cold.

  4. Meanwhile, spread the desiccated coconut on a baking tray and roast for 3-5 minutes until golden.  Remove from the oven and set aside.

  5. Roughly chop the honey cashews and set aside.

  6. Switch the oven to grill function.

  7. Sprinkle each fuyu with raw sugar to form a thin layer.

  8. Place the tray with the fuyu fruits close to the grill element and caramelise the sugar for 5-10 minutes until golden brown.  Alternatively use a blow torch for caramelisation.

  9. Serve the fuyu fruit with coconut yoghurt, chopped honey cashews, and roasted coconut.