Ingredients
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the Coconut Yogurt Layer:
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1 cup unsweetened coconut yogurt (your favorite brand)
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1/4 cup melted coconut oil (optional but helps keep it vegan)
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1 tablespoon maple syrup or agave nectar
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Pinch of sea salt
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the Dragon Fruit Layer:
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1/2 large fresh dragon fruit, cut into small cubes
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the Granola Crunch Topping:
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1/2 cup rolled oats
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1/4 cup pumpkin seeds
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1/4 cup sunflower seeds
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1/4 cup chia seeds
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1 tablespoon cinnamon
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1 teaspoon vanilla extract
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1/4 cup maple syrup
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1/4 cup coconut flakes
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1/4 cup chopped pecans or walnuts
Directions
Sub_title: A Vibrant, Colorful, and Delicious Vegan Dessert Inspired by 36 Cuisines
Description: This beautifully layered dessert combines the exotic flavor of dragon fruit, creamy coconut yogurt, and crunchy granola for a sweet treat that’s both healthy and satisfying. It’s perfect for any occasion, especially when you want to impress your guests with something new and exciting!
Ingredients:
For the Coconut Yogurt Layer:
* 1 cup unsweetened coconut yogurt (your favorite brand)
* 1/4 cup melted coconut oil (optional but helps keep it vegan)
* 1 tablespoon maple syrup or agave nectar
* Pinch of sea salt
For the Dragon Fruit Layer:
* 1/2 large fresh dragon fruit, cut into small cubes
For the Granola Crunch Topping:
* 1/2 cup rolled oats
* 1/4 cup pumpkin seeds
* 1/4 cup sunflower seeds
* 1/4 cup chia seeds
* 1 tablespoon cinnamon
* 1 teaspoon vanilla extract
* 1/4 cup maple syrup
* 1/4 cup coconut flakes
* 1/4 cup chopped pecans or walnuts
Instructions:
1. For the Coconut Yogurt Layer: Combine all ingredients in a blender and puree until smooth. Pour mixture into a bowl and refrigerate for at least 30 minutes to thicken slightly.
2. For the Dragon Fruit Layer: Place dragon fruit cubes in a bowl and gently toss with 1 tablespoon of melted coconut oil to coat evenly. Set aside.
3. For the Granola Crunch Topping: Preheat oven to 350°F. Mix together rolled oats, pumpkin seeds, sunflower seeds, chia seeds, cinnamon, and vanilla extract in a large bowl. Add maple syrup and coconut oil, stirring well to combine. Spread the mixture onto a baking sheet lined with parchment paper. Bake for about 15 minutes or until golden brown, stirring occasionally. Remove from heat and let cool completely.
4. Assembly: Divide the cooled coconut yogurt mixture among four glasses or bowls. Top each serving with half of the dragon fruit, followed by half of the granola crunch topping. Garnish with additional dragon fruit, if desired. Enjoy immediately!
Note: You can also substitute other fruits like mango, papaya, or kiwi for the dragon fruit layer.
Steps
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1
Done
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For the Coconut Yogurt Layer: Combine all ingredients in a blender and puree until smooth. Pour mixture into a bowl and refrigerate for at least 30 minutes to thicken slightly. |
|
2
Done
|
For the Dragon Fruit Layer: Place dragon fruit cubes in a bowl and gently toss with 1 tablespoon of melted coconut oil to coat evenly. Set aside. |
|
3
Done
|
For the Granola Crunch Topping: Preheat oven to 350°F. Mix together rolled oats, pumpkin seeds, sunflower seeds, chia seeds, cinnamon, and vanilla extract in a large bowl. Add maple syrup and coconut oil, stirring well to combine. Spread the mixture onto a baking sheet lined with parchment paper. Bake for about 15 minutes or until golden brown, stirring occasionally. Remove from heat and let cool completely. |
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4
Done
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Assembly: Divide the cooled coconut yogurt mixture among four glasses or bowls. Top each serving with half of the dragon fruit, followed by half of the granola crunch topping. Garnish with additional dragon fruit, if desired. Enjoy immediately! Note: You can also substitute other fruits like mango, papaya, or kiwi for the dragon fruit layer. |
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