Ingredients

• 1 cup strawberries
• 4 ripe pears chopped and caramelized (Ingredients to cameralize pears: 1/4 cup brown sugar, 3tbsp butter, 1/4 tsp. cinnamon)
• 2 Mangoes
• 3 cups Dairyland vanilla / natural yogurt
• 1/4 cup Cashew nuts
• 50gms desiccated coconut; lightly toasted

Method

1. To make cameralized pears, in a large pan, combine brown sugar, butter and cinnamon. Cook over medium heat until sugar is dissolved, stirring occasionally for 4-5 minutes. Add pears; cook and stir until pears are tender for 5-10 minutes.
2. In a pan, place the desiccated coconut to lightly toast, turning often till the coconut is a light golden colour for about 5-10min. You can alternatively bake the coconut at 100⁰C for 5-10min in a baking dish while turning the coconut often.
3. Dice strawberries into smaller pieces.
4. Cube Mangoes into smaller pieces
5. Roughly chop the cashew nuts
6. Layer yogurt in 3 glasses beginning with the cameralized pears, sprinkle of coconut, ½ cup yoghurt. Add a few spoonfuls of chopped strawberries, a few spoonfuls of chopped mango & drizzle some chopped cashew nuts. Layer with another ½ cup yoghurt and add the strawberries & mangoes once again. Finish of with sprinkling some chopped cashew nuts and toasted coconut.
7. Serve

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