Coconut Yoghurt with Blackcurrant Compote & Gluten-Free Granola l | Recipe

When growing up, my mom loved to serve us homemade berry compote as a part of our daily vitamin C intake. We didn’t have sugar-loaded cereals for breakfast; on the menu was oat porridge with berry compote and cultured yoghurt. My favourite was the blackcurrant compote and so here is my version. Instead of coconut sugar, you can use pitted Medjool dates, if you like. The compote can be made in advance and stored in the refrigerator for 2 months. It makes more than you need for this recipe—about 500g, enough for up to 20 portions. The granola is grain-free, gluten-free, and nut-free, but feel free to use nuts, such as almonds, in this recipe – about 1 cup (130g) – if you like.

Ingredients

• 1½ cups (350ml) coconut yoghurt

For the blackcurrant compote:

• 4 cups (400g) black currants
• 1/3 cup (50g) coconut sugar
• 5 green cardamom pods
• 5 makrut lime leaves
• 1 stalk lemongrass, outer layer removed and cut lengthwise 
• in half
• 1 lime, cut in half
• pinch of sea salt
• pinch of chilli flakes or finely chopped fresh chilli

For the sauce:

• 1 ripe banana, coarsely chopped
• 5 Medjool dates, pitted
• ¼ cup (60ml) olive oil
• 2 tablespoons cacao powder
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 1 teaspoon sea salt flakes

For the granola:

• 4 cups (200g) coconut flakes
• ½ cup (75g) sunflower seeds
• ½ cup (75g) pumpkin seeds
• 1/3 cup (50g) sesame seeds

Serves: 2
Preparation Time: 15 minutes, plus 1 hour cooling
Cooking Time: 1 hour

Method

Put all the ingredients for the blackcurrant compote into a saucepan and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat and let cool, about 1 hour. Once cool, remove the cardamom pods, lime halves and leaves, and lemongrass, then spoon into a sterilised 500-ml glass jar, cover with a lid, and store in the refrigerator for up to 2 months.

Preheat the oven to 160°C/Gas Mark 3.

Put all the ingredients for the sauce into a food processor and process until well combined and smooth. Set aside. 

To make the granola, put the coconut flakes and seeds into a large bowl and mix together. Pour in the sauce and stir until all the ingredients are coated. Line a baking sheet with parchment (baking) paper. Spread the granola mixture onto the sheet and bake for 25 minutes, stirring every 5 minutes to prevent burning.

To serve, spoon the yogurt into bowls, add a good tablespoon of compote over each portion of yoghurt, and top with the granola.