breakfast deserts

Layered Coconut Yogurt with Macadamia Butter

  • Cook time: 20 min
  • Complexity: easy
  • Serves: 2 portions

Layered parfait of Greek yogurt and coconut, with cinnamon-roasted apple, toasted pecans, and macadamia butter. Ideal as a make-ahead breakfast or a light dessert.

Ingredients

  • 1–2 tablespoons LIGHT OCHRE 100% organic macadamia cream
  • 1 cup Greek yogurt
  • 2 tablespoons coconut milk, plus more as needed
  • 2 tablespoons shredded coconut
  • 1–2 tablespoons honey or maple syrup, to taste
  • 1 apple, diced
  • 1 teaspoon coconut oil
  • ½ teaspoon ground cinnamon
  • ¼ cup toasted pecans, roughly chopped
  • 1 tablespoon maple syrup

Nutritional values

  • Energy 512 kcal/2140 kJ
  • Fat 33,5g
  • of which saturated fatty acids 16,8g
  • Carbohydrates 42g
  • of which sugars 32,5g
  • Fiber 4,5g
  • Protein 12,5g
  • Salt 0,12g

Preparations

  1. Preheat the oven to 180°C. Toss the diced apple with the coconut oil and cinnamon. Bake for 15–20 minutes, until tender, then let it cool.
  2. In a bowl, mix the baked apple with the toasted pecans, macadamia butter, and maple syrup.
  3. In a separate bowl, stir together the Greek yogurt, coconut milk, shredded coconut, and honey or maple syrup until creamy.
  4. Spoon half of the yogurt mixture into a serving dish or individual glasses. Add the apple mixture as the next layer.
  5. Spoon the remaining yogurt mixture over the apple layer.
  6. Cover and refrigerate for 3–4 hours before serving.

Recipes