Fruit & Coconut Yoghurt Recipe
Fresh seasonal fruits topped with creamy coconut yoghurt infused with fresh vanilla pod, and served with toasted seeds.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fruits
Coconut Yoghurt
Toasted Seeds
Method
Fruit Preparation
- 1
Prepare the Fruits
Wash all the fruits under running water. Remove the stems from the strawberries, peel the kiwi and mango, and slice them into bite-sized pieces. Slice the banana into rounds.
- 2
Combine the Fruits
In a large bowl, combine the strawberries, blueberries, kiwi, banana, and mango. Gently toss them together to mix.
Coconut Yoghurt Preparation
- 3
Infuse the Yoghurt
Slice the vanilla pod lengthwise and scrape the seeds into the coconut yoghurt. Stir well to combine the vanilla seeds with the yoghurt.
Toasting the Seeds
- 4
Toast the Seeds
In a small skillet over medium heat, add the pumpkin and sunflower seeds. Toast them for about 3-5 minutes, stirring frequently, until they are golden and fragrant.
Assembly
- 5
Assemble the Dish
In serving bowls, layer the fruit mixture at the bottom. Spoon the infused coconut yoghurt over the fruits, and finally, sprinkle the toasted seeds on top for added crunch.
- 6
Serve
Serve immediately while fresh, and enjoy your healthy and delicious fruit & coconut yoghurt creation!
