Cream yogurt, curd cheese and powdered sugar until smooth. Scrape out the pulp from the kiwano and stir in the coconut syrup. Soak gelatine, add to yogurt mixture, cool to 18 degrees. Whip cream until not quite stiff, stir in. Fill cream into baking bowls and chill in refrigerator for 2 hours.
Tip: Use creamy natural yogurt for an even finer result!