Fruit & Coconut Yoghurt Recipe

Wash and prepare the fruit: hull and quarter strawberries, peel and dice kiwi and mango, and leave blueberries whole. Aim for bite-sized pieces so they’re easy to scoop with the yoghurt.

Place the prepared fruit in a bowl. Add 1 tablespoon lemon juice and 1 teaspoon honey or maple syrup (optional). Toss gently to combine. Let sit at room temperature for 10–15 minutes to macerate and develop flavor.

Infuse yoghurt with vanilla

Split the vanilla pod lengthwise and scrape out the seeds with the back of a knife. Add both seeds and the scraped pod to the coconut yoghurt in a mixing bowl. If using vanilla extract instead, stir it in now.

Stir in 1 teaspoon powdered sugar or maple syrup if you prefer a slightly sweeter yoghurt. Taste and adjust sweetness to your liking. Remove and discard the empty vanilla pod before serving.

If you prefer a slightly thinner consistency, whisk the yoghurt briskly for 20–30 seconds to make it silkier and easier to spoon over fruit.

Heat a small dry skillet over medium heat. Add 1/2 teaspoon oil and swirl to coat the pan.

Add pumpkin seeds, sunflower seeds and flax seeds to the skillet. Toast, stirring frequently, for 3–5 minutes until the seeds are fragrant and just starting to pop. Watch carefully to avoid burning.

Add shredded coconut during the last 30 seconds if using, then remove pan from heat. Immediately sprinkle with 1/8 teaspoon sea salt, toss to combine, and transfer seeds to a small bowl to stop cooking.

Divide the macerated fruit evenly among 4 serving bowls or glasses (about 3/4 cup fruit per serving).

Spoon approximately 1/2 cup vanilla-infused coconut yoghurt over the fruit in each bowl, creating a layer or dollop as preferred.

Sprinkle 1 tablespoon of the toasted seed mixture over each serving to provide crunch and contrast.

Finish with a drizzle of extra honey or maple syrup (about 1 teaspoon per serving) if desired, and garnish with a mint leaf or two.

Serve immediately while seeds are warm/crispy, or refrigerate yoghurt and fruit separately for up to 24 hours and assemble just before serving.