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Coconut yoghurt with strawberry puree and a nut crunch
20 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 594
  • Fat about 51g
  • Carbohydrates about 35g
  • Protein about 11g
This is needed
This is needed for 2 people
Crunchy topping
  • 40 g macadamia nuts, coarsely chopped
  • 0.5 vanilla pod, cut open lengthwise, only use the scraped-out seeds
  • 60 g almonds, coarsely chopped
  • 2 tbsp maple syrup
  • 1 pinch Himalayan salt
Strawberry puree
  • 200 g strawberries
  • 1 tbsp water
  • 0.5 vanilla pod, cut open lengthwise, only use the scraped-out seeds
  • 2 tbsp maple syrup
To serve & decorate
  • 300 g coconut milk yoghurt (or Greek yoghurt)
  • 50 strawberries, sliced
  • some peppermint leaf
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And that's how it's done
And that's how it's done
Crunchy topping
Mix the nuts with the salt, vanilla and maple syrup, spread on a baking tray lined with baking paper. Bake for approx. 20 mins. in the centre of an oven preheated to 160°C. Remove from the oven, leave to cool.
Strawberry puree
Bring the strawberries to the boil with the water, vanilla and maple syrup, reduce the heat, cook over a medium heat for approx. 5 mins. Allow to cool slightly, puree with a hand blender.
To serve & decorate
Divide the strawberry puree into bowls, top with the yoghurt, decorate with the crunchy nut topping, strawberries and mint.