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🍰 Creamy Coconut-Yogurt Bowl with Roasted Nuts and Berries

220 kcal · 30 min · 4 servings

Ingredients

• 20 g Coconut flakes (3 tbsp)
• 30 g Almond slices (3 tbsp)
• 1 tbsp Cornstarch
• 1 tsp Raw cane sugar
• 250 ml Coconut milk (9 % fat)
• 150 g Yogurt (1,5 % fat)
• 1 tbsp Lemon juice
• 400 g Mixed berries (e.g. blueberries, raspberries, blackberries, redcurrants)

Instructions

1. 1. Preheat a non-stick frying pan over medium heat.
2. 2. Add the coconut flakes and almonds to the hot pan.
3. 3. Stir the nuts and coconut flakes constantly until they are golden brown and fragrant.
4. 4. Remove the pan from the heat and transfer the roasted ingredients to a plate to cool down.
5. 5. Place the starch and sugar into a small bowl.
6. 6. Add a small splash of the coconut milk.
7. 7. Stir the mixture with a spoon until smooth and free of lumps.
8. 8. Pour the remaining coconut milk into a saucepan.
9. 9. Heat the coconut milk on the stove until it is warm.
10. 10. Pour the smooth starch mixture into the warm coconut milk.
11. 11. Continue stirring until the cream comes to a boil once.
12. 12. Remove the saucepan from the heat.
13. 13. Let the coconut cream cool down completely.
14. 14. Add the yogurt to the cooled coconut cream.
15. 15. Add the lemon juice.
16. 16. Stir everything well until it forms a homogeneous cream.
17. 17. Sort through the berries and remove any stems or leaves.
18. 18. Rinse the berries under cold water.
19. 19. Gently pat the berries dry with a kitchen towel.
20. 20. Take several glasses or bowls.
21. 21. Place a layer of the coconut cream into the glasses.
22. 22. Add a layer of the fresh berries.
23. 23. Sprinkle some of the roasted almonds and coconut flakes on top.
24. 24. Repeat the layers until the glasses are filled.
25. 25. Decorate the top with the remaining roasted nuts and coconut flakes.

Nutrition per serving

• kcal: 220
• Protein: 6 g · Fett/Fat: 15 g · Carbs: 14 g