Raspberry coconut yoghurt: raspberry jam and a coconut layer
The raspberry coconut yoghurt has two layers waiting for you: homemade raspberry jam at the bottom and a creamy coconut layer on top. We cook the jam from coconut milk, raspberries and tapioca starch, sweetened with inulin and glycine, so only 4 g of sugar is left in 100 g. Spoon up the coconut first, then move on to the fruity part — or stir it together if you prefer harmony.
Why you’ll love it
- Two layers in one pot: raspberry jam at the bottom, a creamy coconut layer on top
- Homemade raspberry jam, made from pure fruit and tapioca starch
- Low in sugar: 4 g of sugar per 100 g
- Vegan and free-from dessert
How to serve
- First spoon up the creamy coconut layer, then move on to the fruity part
- Or stir it together so every spoonful has the silkiness of coconut and the taste of raspberry
- For breakfast, sprinkled with a handful of almonds or walnuts
Storage and pack size
- 150 g pot, delivered chilled
- Storage: between +1 and 6 °C
- Eat within 2 days of opening
