Fruit & Coconut Yoghurt Recipe

Prepare fruit

Wash and dry all fresh fruit. Hull and quarter strawberries, peel and dice mango and kiwi into bite-sized pieces, and rinse blueberries. Place mixed fruit in a bowl.

If using banana, slice and toss gently with lemon juice to prevent browning. Combine banana slices with the other fruit and set aside chilled while you prepare yoghurt and seeds.

Infuse yoghurt with vanilla

Split the vanilla pod lengthwise with a sharp knife and scrape out the seeds. Add both seeds and the scraped pod to the coconut yoghurt in a bowl. Stir in honey or maple syrup and lime zest (if using) until combined. Taste and adjust sweetness to preference. Cover and refrigerate for at least 10 minutes to let the vanilla infuse (you can prepare earlier and refrigerate up to overnight). Remove and discard the vanilla pod before serving.

Toast seeds

Place pumpkin, sunflower, and sesame seeds (and shredded coconut, if using) in a dry skillet over medium heat. Toast, stirring frequently, for 3–5 minutes or until seeds are fragrant and lightly browned. Remove from heat, transfer to a small bowl, and stir in a pinch of sea salt. Allow to cool slightly.

Assemble the dish: divide the mixed fruit evenly among 4 serving bowls (about 3/4 cup fruit per serving). Spoon about 1/2 cup coconut yoghurt over each bowl of fruit. Sprinkle the toasted seed mix over the yoghurt (about 1–1.5 tbsp per bowl). Finish with a small drizzle of honey or maple syrup if desired and a light grating of lime zest for brightness.

Serve immediately. Leftover components: store yoghurt covered in the fridge up to 3–4 days, toasted seeds in an airtight container at room temperature for up to 3 days, and fruit chilled for up to 24 hours (best fresh).