Yoghurt Bowl Recipe
Greek yoghurt over bergamot, vanilla, and maple-marinated coconut
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Ingredients
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Base
Coconut Mixture
Toppings
Method
Preparation of Coconut Mixture
- 1
Toast Coconut Flakes
In a dry skillet over medium heat, toast the coconut flakes for about 3-5 minutes, stirring frequently until they are golden brown. Remove from heat and let them cool.
- 2
Mix Coconut Ingredients
In a mixing bowl, combine the toasted coconut flakes, bergamot juice, vanilla extract, and maple syrup. Stir well until all the coconut flakes are evenly coated. Allow the mixture to marinate for at least 15 minutes.
Assembling the Yoghurt Bowl
- 3
Layer the Greek Yoghurt
In serving bowls, add 1 cup of Greek yoghurt to each bowl as the base.
- 4
Add Coconut Mixture
Spoon the marinated coconut mixture over the Greek yoghurt, distributing it evenly among the bowls.
- 5
Top with Fresh Berries and Nuts
Add a handful of fresh berries on top of the coconut mixture, then sprinkle chopped nuts and chia seeds over the bowls for added texture and nutrition.
