Fruit & Coconut Yoghurt Recipe

Time20m

Serves4

Fresh seasonal fruits topped with creamy coconut yoghurt infused with fresh vanilla pod, and served with toasted seeds.

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Ingredients

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1
Prepare the Fruits
Wash, peel if necessary, and chop the seasonal fruits into bite-sized pieces. Set aside.
2
Infuse the Coconut Yoghurt
In a bowl, split the vanilla pod lengthwise and scrape the seeds into the coconut yoghurt. Mix well to combine.
3
Toast the Seeds
In a dry skillet over medium heat, lightly toast the mixed seeds until golden and fragrant, about 5 minutes. Stir frequently to prevent burning.
4
Assemble the Dish
In serving bowls, layer the chopped fruits at the bottom. Top with a generous dollop of the infused coconut yoghurt and drizzle with honey or maple syrup.
5
Garnish and Serve
Sprinkle the toasted seeds over the top and garnish with mint leaves before serving.