COCONUT YOGHURT WITH ALMONDS AND BERRIES
The Coconut Yoghurt With Almonds And Berries is a creamy and dairy-free delight that feels both indulgent and nourishing. Silky coconut yoghurt forms the base, bringing a rich yet refreshing texture that pairs beautifully with the burst of sweetness from blueberries. The gentle crunch of sliced almonds adds contrast, while a dusting of flaxseed meal contributes earthy notes and is a valuable source of omega-3 fatty acids. A hint of vanilla subtly enhances the natural flavours, creating a parfait that is elegant as it is wholesome. It is ready in just five minutes with no cooking required, which is versatile enough to serve as a vibrant breakfast, a satisfying snack or a light dessert. It is visually striking when layered in a glass. The Coconut Yoghurt With Almonds And Berries is also endlessly adaptable. It varies the nuts or adds spices to suit your preference and ensuring enjoyment year-round.
RECIPE CATEGORY
Breakfast, Desserts, Brunch
SERVING SIZE
1
CUISINE
European
PREPARATION/TECHNIQUES
No-Cook, Prepared in Advance, 5 ingredients or less
OCCASION/HOLIDAY
Summer, Spring, Mother’s Day, Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten‑Free, Dairy‑Free, Healthy, Quick & Easy
DISH TYPE
Frozen Dessert
INGREDIENTS
- 180 grams | 6.35 ounces | ¾ cup plain coconut yoghurt
- 40 grams | 1.41 ounces | ¼ cup blueberries
- 8 grams | 0.28 ounces | 1 tablespoon sliced almonds
- 3 grams | 0.11 ounces | 1 teaspoon flaxseed meal
- 2.5 milliliters | 0.08 fluid ounces | ½ teaspoon vanilla extract
FULL NUTRITIONAL INFORMATION
- Calories: 235 kilocalories
- Fat: 15.3 grams
- Saturated Fat: 8.9 grams
- Carbohydrate: 20.1 grams
- Sugar: 10.5 grams
- Fibre: 2.7 grams
- Sodium: 23 milligrams
- Protein: 4.5 grams
- Calcium: 211 milligrams
- Potassium: 200 milligrams
- Iron: 1.5 milligrams
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 refrigerator 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
- Refrigerator: 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.