Tropical Yogurt Bowls
Serves 2 | with Toasted Coconut and Almonds
A creamy bowl of goodness to start your morning right! Greek yogurt swirled with fresh oranges, pineapple, honey and mint, and topped with perfectly toasted shredded coconut and sliced almonds.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
300 mL
Greek Yogurt
(Contains Milk)
2 tbsp
Honey
28 g
Almonds, sliced
(Contains Tree nuts)
1 unit
Orange
7 g
Mint
190 g
Pineapple
2 tbsp
Shredded Coconut
(Contains Sulphites)
Not included in your delivery
1 tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Cut pineapple into 1/4-inch pieces. Finely chop mint. Zest orange. Cut a piece off the top and bottom ends of orange. Place a flat end on a cutting board, then cut the peel away from top to bottom, turning orange as you go. When peeled completely, place orange on its side and cut into 1/2-inch rounds. Cut rounds into 1/4-inch pieces.
Heat a large non-stick pan over medium-high heat. When hot, add almonds and coconut to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don’t burn! Transfer to a plate.
Meanwhile, add yogurt, honey, mint, orange zest and 1/2 tsp sugar to a large bowl. Stir to combine.
Divide yogurt between bowls. Top with pineapple and orange. Sprinkle toasted almonds and coconut over top.
