Coconut yoghurt with strawberry puree and a nut crunch

breakfast desserts summer
Total: 40 min. | Active: 20 min.
vegan, lactose-free, gluten-free

For me, one of the easiest, quickest and most popular breakfast dishes is yoghurt with berries, nuts and perhaps a little honey drizzled over the top. This was the inspiration for this recipe. Warm, pureed strawberries covered with a dollop or two of fresh coconut yoghurt and finished off with a delicious crunchy nut topping! This makes a scrumptious, light and refreshing breakfast or dessert for summer.

Nadia Damaso - Eat better not less

Ingredients

for 2 person

Crunchy topping
40 g macadamia nuts, coarsely chopped
60 g almonds, coarsely chopped
1 pinch Himalayan salt
½  vanilla pod, cut open lengthwise, only use the scraped-out seeds
2 tbsp maple syrup
Strawberry puree
200 g strawberries
1 tbsp water
½  vanilla pod, cut open lengthwise, only use the scraped-out seeds
2 tbsp maple syrup
To serve & decorate
300 g coconut milk yoghurt (or Greek yoghurt)
50  strawberries, sliced
some  peppermint leaf

How it's done

Crunchy topping

Mix the nuts with the salt, vanilla and maple syrup, spread on a baking tray lined with baking paper.

Bake for approx. 20 mins. in the centre of an oven preheated to 160°C. Remove from the oven, leave to cool.

Strawberry puree

Bring the strawberries to the boil with the water, vanilla and maple syrup, reduce the heat, cook over a medium heat for approx. 5 mins. Allow to cool slightly, puree with a hand blender.

To serve & decorate

Divide the strawberry puree into bowls, top with the yoghurt, decorate with the crunchy nut topping, strawberries and mint.

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