I recently bought a tub of Coyo Coconut Yoghurt from the supermarket and now I’m hooked!
The combination of creamy coconut, slightly sweetened red papaya and a crunchy macadamia and ginger topping is equally perfect as a decadent breakfast or a fancy dessert.
Diced mangoes or peaches would be a delicious alternative to papaya.
- 3 cups red papaya, peeled and diced
- ¼ cup fresh mint leaves, roughly chopped
- 500gm plain Coyo coconut yoghurt
- 50gm palm sugar
- juice of 1 lime
- 75gm plain flour
- 50gm brown sugar
- 50gm unsalted butter
- 2tbs rolled oats
- 50gm raw macadamias, roughly chopped
- ½ tsp ground ginger
Heat the palm sugar and lime juice in a small saucepan until the sugar has dissolved. Cool.
Pour over the diced papaya and mint and mix well.
Layer the papaya and coconut yoghurt in four glasses, finishing with a yoghurt layer.
Place the flour, butter and brown sugar in the bowl of a food processor and pulse until the mixture resembles coarse breadcrumbs.
Stir in the rolled oats, macadamias and ginger.
Spread out in a 1cm layer in a baking tray lined with bake paper and bake for 20 -30 minutes at 180*C or until crunchy.
Cool the crumble mixture before sprinkling a 1cm layer on top of the yoghurt.