In Sri Lanka, this dessert is traditionally made using buffalo milk curd which is thick, rich and creamy, but good quality Greek-style yoghurt makes a good substitute.






Skill level

Average: 3.8 (91 votes)


  • 500 g plain Greek-style yoghurt
  • 375 ml (1½ cups) pouring cream
  • 110 g ( ½ cups) caster sugar
  • 3 gold-strength gelatine leaves
  • palm sugar treacle (see Note)
  • shaved and toasted coconut
  • freeze-dried pineapple or mango, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Standing time 1 hour

You will need to start this recipe 1 day ahead. 

Place the yoghurt into a muslin- lined sieve over a bowl and stand for 1 hour to drain the excess liquid.

Place the cream and sugar in a saucepan and stir over low heat until the sugar dissolves. Bring to just below the boil, then remove from the heat.

Meanwhile, soak the gelatine in cold water for 2-3 minutes or until soft, then drain and squeeze out the excess water. Add to the cream mixture and stir until dissolved, then whisk in the yoghurt until well combined. Divide the mixture among serving glasses, cover and refrigerate overnight or until set. Serve the curd scattered with shaved toasted coconut and freeze dried pineapple, then drizzle with a little palm sugar treacle.



• Palm sugar treacle is available from Indian and Asian food stores.


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