Matt Golinski’s – Red Papaya, Coconut Yoghurt and Macadamia Crumble

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.

Matt Holinski Light


  • 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.