Put the blackberries, coconut milk, lemon verbena, sugar and lime juice in a pan. Cook over a medium heat for 8-10 minutes.
Strain away most of the cooking juice and liquidise the cooked berries until you have a puree. Pass this mixture through a fine sieve into a small bowl to get rid of the seeds.
Place in the fridge to chill for 20 - 30 minutes. Then stir the yoghurt lightly through the puree so it looks rippled, divide into individual mini glasses or cups, chill again and serve.
