COCO YOGURT WITH STRAWBERRIES, NUT AND SEED CRUMBLE AND BEETROOT REDUCTION
By Simone Kruger, Yellow Papaya for Rugani Juice
Print Recipe
Prep Time
15
mins
Cook Time
30
mins
Total Time
45
mins
Servings
4
Ingredients
2
cups
coconut yoghurt
100
g
seed mix
100
g
mixed nuts
(roughly chopped)
200
g
strawberries
(stems removed and sliced)
200
ml
Rugani Beetroot and Zobo juice
50
ml
maple or date syrup
Instructions
In a saucepan heat the beetroot zobo juice and syrup.
Reduce on a low heat for approximately 30 minutes until 1/3rd of the original mixture or until the consistency of honey. Cool completely.
In a frying pan, toast the seeds and nuts until golden brown, being careful not to burn. Cool completely.
To assemble divide and layer the yoghurt, nut mixture and beetroot reduction in layers.
Serve immediately.
Notes
By Simone Kruger, Yellow Papaya for Rugani Juice: https://yellowpapaya.co.za