Rose, chia and coconut yoghurt with pineapple salsa

This elegant dessert will round off any meal with a beautifully romantic Middle Eastern flavour. The classic combination of honey and yoghurt is infused with fragrant rose, while coconut flakes and chia seeds add subtle crunch.

Serves: 4


¼ cup chia seeds
¾ cup coconut milk
1 ¼ cup greek yoghurt
3 Tbsp honey
2 tsp rose syrup
½ pineapple, cored and diced into ½-cm cubes
15 mint leaves, roughly chopped
25g dried coconut flakes
1 Tbsp honey
2 Tbsp white wine vinegar


For the yoghurt, mix the seeds, coconut milk, yoghurt, honey and rose syrup together and spoon into bowls. Place bowls in the fridge for about an hour for the yoghurt to thicken.

To make the salsa, mix all ingredients together, spoon over the chia-coconut yoghurt and serve with an accompanying glass of Nederburg’s Beautiful Lady, with its Turkish delight, pineapple and litchi notes.

The aromatic Gewürztraminer was inspired by Ilse Graue, the wife of Johann Graue, a former owner of Nederburg. The gracious hostess planted a fine rose garden that still thrives on the estate today. For more ideas for food-and-wine pairings, visit the Nederburg page.

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