Coconut yoghurt with strawberry puree and a nut crunch


Total time: 40m
Preparation Time: 20m

Servings
For 2 people


Author

Nadia Damaso - Eat better not less


Nutritional Information

Contains 594 Kcal, 11g Protein, 35g Carbohydrates, 51g Fat


Ingredients

  • Crunchy topping
  • 40 g macadamia nuts, coarsely chopped
  • 0.5 vanilla pod, cut open lengthwise, only use the scraped-out seeds
  • 60 g almonds, coarsely chopped
  • 2 tbsp maple syrup
  • 1 pinch Himalayan salt
  • Strawberry puree
  • 200 g strawberries
  • 1 tbsp water
  • 0.5 vanilla pod, cut open lengthwise, only use the scraped-out seeds
  • 2 tbsp maple syrup
  • To serve & decorate
  • 300 g coconut milk yoghurt (or Greek yoghurt)
  • 50 strawberries, sliced
  • some peppermint leaf

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Instructions

  • Crunchy topping

    Mix the nuts with the salt, vanilla and maple syrup, spread on a baking tray lined with baking paper. Bake for approx. 20 mins. in the centre of an oven preheated to 160°C. Remove from the oven, leave to cool.
  • Strawberry puree

    Bring the strawberries to the boil with the water, vanilla and maple syrup, reduce the heat, cook over a medium heat for approx. 5 mins. Allow to cool slightly, puree with a hand blender.
  • To serve & decorate

    Divide the strawberry puree into bowls, top with the yoghurt, decorate with the crunchy nut topping, strawberries and mint.
  • Tip:

    Instead of strawberries, you can also use peaches, apricots, raspberries or blueberries.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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