COCONUT YOGHURT WITH ALMONDS AND BERRIES
This luscious coconut yoghurt parfait brings together creamy and dairy-free yoghurt with a burst of juicy blueberries and the gentle crunch of sliced almonds. A dusting of flaxseed meal adds subtle nuttiness and a boost of omega-3 fatty acids, while a hint of vanilla extract elevates the natural sweetness. Each spoonful of coconut yoghurt with almonds and berries delivers a harmony of textures from the smooth coconut base to the plump berries and nutty seeds, making it ideal for breakfast, midday snack or a light dessert. This dessert is ready in five minutes and requires no cooking. This vibrant dish is visually appealing as well as nourishing. Moreover, it’s easily adaptable: swap the berries or nuts to suit the seasons or personal preference, ensuring you can enjoy this wholesome treat any time.
RECIPE CATEGORY
Breakfast
SERVING SIZE
1
CUISINE
Global
PREPARATION/TECHNIQUES
No‑Cook
OCCASION/HOLIDAY
Brunch, Snack, Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten‑Free, Dairy‑Free, Low Saturated Fat, Healthy, Quick & Easy
DISH TYPE
Dessert
INGREDIENTS
- ¾ cup plain coconut yoghurt
- ¼ cup blueberries (fresh or thawed if frozen)
- 1 tablespoon sliced almonds
- 1 teaspoon flaxseed meal
- ½ teaspoon vanilla extract
FULL NUTRITIONAL INFORMATION
- Energy 280 kcal
- Protein 3 g
- Carbohydrate 20 g
- Fat 22 g
- Saturated fat 19 g
- Fibre 4 g
- Sugar 10 g
- Sodium 15 mg
PREPARATION
- Spoon The Yoghurt: Place ¾ cup of plain coconut yoghurt into a serving glass or bowl, smoothing the surface with the back of a spoon.
- Add The Vanilla: Drizzle ½ teaspoon of vanilla extract over the yoghurt. Use a small spoon to fold gently, creating faint vanilla swirls.
- Top With Berries: Scatter ¼ cup of blueberries evenly across the yoghurt layer, ensuring a burst of colour and juicy flavour in each bite.
- Sprinkle The Almonds: Evenly distribute 1 tablespoon of sliced almonds over the berries, adding a delicate crunch and nutty aroma.
- Finish With Flaxseed: Dust 1 teaspoon of flaxseed meal on top for added texture, omega-3 fats and a subtle earthy note.
- Rest Briefly: Let the parfait sit for one minute to allow flaxseed to absorb moisture and slightly thicken the top layer.
- Serve Immediately: Present at once to preserve the contrast between cool creamy yoghurt, crisp nuts and juicy berries.
PREP TIME
5 minutes
COOKING TIME
0 minutes
TIPS
- Use Cold Yoghurt: Chill coconut yoghurt beforehand to keep layers firm and refreshing.
- Pat Berries Dry: If using thawed berries, drain and pat lightly to avoid diluting the yoghurt.
- Toast Almonds Lightly: Warm almonds in a dry pan for 1 minute to enhance their nutty aroma.
- Layer Artistically: For a visually appealing parfait, use clear glassware to showcase the layers.
- Stir Vanilla Gently: Folding vanilla slowly prevents over-mixing and retains yoghurt’s creaminess.
- Serve Chilled: Place the assembled parfait in the fridge for two minutes if you prefer extra coolness.
VARIATIONS
- Fruit Swap: Replace blueberries with raspberries, strawberries or diced peach, depending on season.
- Nut Mix: Use chopped pistachios, walnuts or pecans instead of almonds for varied textures.
- Seed Blend: Combine flaxseed meal with chia seeds for extra fibre and thickness.
- Sweetener Option: Drizzle a teaspoon of maple syrup or agave for added sweetness if desired.
- Yoghurt Alternative: Use almond or soy yoghurt for a lighter and lower-fat option.
- Spice Twist: Sprinkle a pinch of ground cinnamon or nutmeg over the top for warming spice.
PREPPING AND STORAGE
- Fridge: Assemble the yoghurt, vanilla and seeds up to one day ahead; store in an airtight container. Add berries and almonds just before serving to preserve crunch.
- Freezer: Freezing is not recommended because freezing alters the texture of coconut yoghurt and nuts. Instead, freeze berries separately and thaw them fully before use.