Sunday, 26 June 2016

Sunday treat: coconut yoghurt (AIP)

Yoghurt bowl with fresh fruits

Sunday is there to enjoy treats. Yoghurt was one of my favourite dairy product (along with kefir, quark and sour cream, and cheese too). It is easy for me to say no to dairy but every now and then I miss the cool, smooth and creamy texture of a fermented dairy product. Clever people invented the coconut yoghurt so I just made it more exciting with some creamy banana, juicy blueberries, and passionfruit for a touch of perfumed tartness. Have it for breakfast or choose it for dessert or snack on it between meals.

You will need:
natural coconut yoghurt*
ripe banana (with brown spots on the yellow skin)
fresh blueberries
ground cinnamon
powdered probiotics of your choice

1. Scoop the coconut yoghurt into a bowl, mix in the powdered probiotics.
2. Add the sliced banana and the rinsed and halved blueberries (or leave them intact if you like).
3. Sprinkle the top with some ground cinnamon, finally scoop on the passionfruit flesh. Enjoy!

[*] Coyo Natural Coconut Milk Yoghurt INGREDIENTS: Coconut milk (97.9%), tapioca starch, selected vegan probiotic cultures.

Tip: Use raspberries or sliced strawberries for an inviting red spectacle, or mash up a ripe banana and sprinkle with toasted coconut shavings, be adventurous!

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