Greek Yogurt Raspberry Coconut Bowl
Thick Greek yogurt topped with fresh raspberries and toasted coconut, assembled fresh for a bright American breakfast bowl.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Gather 450g Greek yogurt, 240g fresh raspberries, 40g unsweetened coconut flakes, 30g chia seeds, 1 tsp vanilla extract, and 0.5 tsp fresh lime zest. Have a dry pan and two serving bowls ready.
Toast
Heat a dry pan over medium heat. Add coconut flakes and toast 1–2 minutes, stirring occasionally, until golden and fragrant. Tip onto a plate to cool completely.
Build
Divide Greek yogurt between two serving bowls (225g each). Stir 0.5 tsp vanilla extract and 0.25 tsp lime zest into each bowl until just combined. Let sit 30 seconds to infuse.
Plate
Top each yogurt bowl with raspberries clustered on one side. Scatter cooled toasted coconut flakes and chia seeds across the top of each bowl. Serve immediately while fresh.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.