Fruit & Coconut Yoghurt Recipe

Prepare fruit

Wash, peel and/or hull all fruit as appropriate. Cut larger fruit (mango, pineapple, kiwi) into bite-sized pieces so the total yields approximately 3 cups. Slice the banana and place in a bowl with the other fruit.

Toss the fruit gently with 1 tablespoon lime juice to brighten flavors and prevent banana from browning. Set aside in the refrigerator while you prepare the yoghurt and seeds.

Infuse yoghurt with vanilla

Split the vanilla pod lengthwise with a sharp knife and scrape out the seeds. Place the coconut yoghurt in a bowl, add the vanilla seeds and the scraped pod, then whisk briskly to combine. Stir in 2 teaspoons honey or maple syrup and a pinch of salt to round the flavor.

Taste and adjust sweetness if needed. Cover and chill for at least 10 minutes so the vanilla aroma melds; remove and discard the empty vanilla pod before serving.

Toast seeds

Heat a small frying pan over medium heat. Add 1 teaspoon oil (olive or coconut) and the pumpkin, sunflower and sesame seeds. Toast, stirring constantly, for 2–4 minutes until seeds are fragrant and lightly golden. If using desiccated coconut, add it for the last 30–45 seconds so it toasts lightly but does not burn. Remove from the pan and cool briefly.

Divide the prepared fruit between 4 serving bowls (approx. 3/4 cup fruit per serving). Spoon half a cup of the vanilla coconut yoghurt onto each bowl. Sprinkle a generous 1 tablespoon of the toasted seed mix over each serving and finish with a small mint leaf or two as garnish.

Serve immediately so seeds remain crisp. If preparing ahead, keep yoghurt chilled, fruit covered, and seeds in an airtight container at room temperature; assemble just before serving.