Toasted Coconut Raspberry Yogurt

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Servings: 4 Prep: 15 min Cook: 10 min Dairy Free Gluten Free Egg-Free Breakfast Homestyle Kids Oven Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Parchment Paper, Shredded Unsweetened Coconut, Coconut Milk Yogurt, Protein Powder

Ingredients

For the coconut:

parchment paper ⚠

1 cup shredded unsweetened coconut ⚠

For the sauce:

1 teaspoon cornstarch

2 teaspoons water

2 cups raspberries, fresh or frozen

¼ cup water

2 tablespoons pure maple syrup, or to taste

For the yogurt:

4 cups coconut milk yogurt ⚠

2 teaspoons vanilla

½ cup protein powder ⚠

2 tablespoons pure maple syrup, optional

Instructions

1. For the coconut: Preheat oven to 350F.

2. Line a rimmed baking sheet with parchment paper. Spread shredded coconut out on parchment paper.

3. Place into oven and toast for 2 minutes, stir, and toast for another 2 minutes. Remove from oven and set aside.

4. For the sauce: Mix cornstarch and water in a small bowl to form a slurry and set aside.

5. Place raspberries and water in a saucepan over medium-high heat. Cook until the raspberries are mostly broken down, about 5 minutes.

6. Add cornstarch slurry and maple syrup. Stir and cook about 1 minute more, until mixture is thickened. Remove from heat.

7. Set raspberries in refrigerator to cool for 15 minutes, or more if desired. While raspberries are cooling, prepare yogurt.

8. For yogurt: Place yogurt, vanilla, protein powder, and maple syrup in a bowl and stir to combine. Taste and adjust sweetness to your liking.

9. Add cooled raspberry sauce and half the shredded coconut and stir.

10. Divide yogurt among serving bowls and top with remaining toasted coconut and enjoy!