It probably says a lot about me that this easy, dreamy breakfast slash dessert situation was originally supposed to be a complicated ginger crusted coconut tart with honeyed citrus on top. Instead, my friends, you get citrus yogurt bowls with ginger crumbles, honey & mint… and you’ll like it! Same flavors, less goddamn hassle and ready in minutes instead of hours. With a bonus for using up what is probably going to be the last of the beautiful, seasonal citrus around here. Insert sadface emoji here!
The result is a perfect blend of creamy, sweet, tart, crunchy, refreshing and spicy elements. I know that’s an adjective-o-rama, but they seriously all apply here! The nice thing about these citrus yogurt bowls is that you can adapt them to whatever you have on hand, whether that’s plain’ ol’ orange or fancier varieties like cara cara, moro or blood oranges.
You can play around with grapefruit, pomelos, tangelos, mandarins or tangerines as long as they’re large enough to cut into segments. You could even thinly slice whole kumquats if you can find them! The more citrus varieties, the merrier! Mixing and matching different colors and hues makes for a showstopper of a presentation, even though the whole dish just couldn’t be easier.
Finding or making your own coconut yogurt
If you’re following the AIP, there is only one brand of coconut yogurt available commercially that is elimination phase friendly and you may not be able to find it locally. If that’s the case, you may want to experiment with making your own coconut yogurt. I’ve gathered together some recipes from my favorite bloggers here:
Coconut Milk Yogurt from Chocolate & Zucchini (no yogurt maker needed!)
How To Make Coconut Milk Yogurt from Gutsy By Nature
Coconut Milk Yogurt from flame to fork
Instant Pot Coconut Milk Yogurt from Sweet Potatoes & Social Change
Slow Cooker Coconut Milk Yogurt from Once A Month Meals
Two Ingredient Coconut Milk Yogurt from Sweet Treats
Now, I totally don’t blame you if you’re really not feeling this whole ferment-yo-own-yogurt vibe. To be honest, I very often straight up cheat on the “yogurt” part of desserts like this. How so? I keep chilled coconut cream in the fridge at all times, especially so in the summer. When I’m feeling like a creamy, fruity dessert, I’ll usually scoop the cream out of the container, add it to a bowl, then whip or whisk it until it’s smooth. Then I usually plunk it unceremoniously on top of some sliced fruit and call it good.
Or fake it ’til you make it
You can do the same thing as a substitute in these citrus yogurt bowls. I’d suggest adding a squeeze of fresh lemon because it will add the tang that you’ll be missing from plain coconut cream rather than yogurt. Once the cream is whipped smooth, you can thin the cream out with a little bit of water at a time until it’s closer to a yogurt-like texture.
The ginger crumbles are my lazy version of the ginger crust I mentioned earlier. They’re easily made by throwing my favorite caramel sea salt coconut chips into a mini food processor, then whizzing them up with some ground ginger and a pinch of salt. If you don’t have those coconut chips to hand, try substituting some lightly toasted coconut flakes with a little coconut sugar and a slightly heavier hand on the salt.
Spice and acid, oh my!
You can make these as spicy as you like by varying the amount of ginger added to the mix. Remember that you’re going to use the crumbles as a topping for creamy yogurt and fruit, so they will taste spicer on their own than in the finished citrus yogurt bowls.
When prepping the different citrus slices — or supremes, if you wanna be fancy! — they’re going to be a lot of extra juice. Because of this, I like to place the cut pieces of fruit onto a paper towel lined plate. This way, any excess juice will be absorbed and you can enjoy your yogurt + citrus combo without the acid from the juices breaking up or curdling the yogurt.
Putting the citrus yogurt bowls together
Assembling the citrus yogurt bowls is, well, actually way easier than pie. Spoon or swirl your coconut yogurt into bowls or onto rimmed plates. Top with an assortment of citrus segments and drizzle with raw honey. Sprinkle with the ginger crumbles and then garnish with mint leaves.
Oh! And if you wanted to go all out, my Sweet & Salted Granola would also make a great crunchy topping on these citrus yogurt bowls. Just sayin’.
Looking for more AIP / egg free breakfast recipes? Check out my breakfast recipe archives or 85 Amazing AIP Breakfasts!
This recipe was included in the Paleo AIP Recipe Roundtable.Print
Citrus Yogurt Bowls with Ginger Crumbles, Honey & Mint
- Yield: Serves 4
For the ginger crumbles:
- 1/2 cup / 28 g caramel sea salt coconut chips or lightly toasted coconut pieces
- 1/2 tsp ground ginger
- pinch of fine sea salt
For the yogurt bowls:
- Coconut yogurt or thinned chilled coconut cream
- Optional: squeeze of lemon juice, to taste, if using coconut cream
- 1 grapefruit (I used pink)
- 3 oranges or other winter citrus (I used tangelo, cara cara & blood oranges)
- Raw honey, to taste
- Fresh mint leaves, to garnish
- For the ginger crumbles:
- CRUSH: Add your coconut chips or pieces to the bowl of a mini food processor, along with the ground ginger and salt. Process until you have little crumbled pieces and the ginger and salt are combined. Don’t process for too long or you’ll end up with (tasty) dust! Reserve for later.
- For the yogurt bowls:
- EITHER SPOON: If using coconut yogurt, spoon as much yogurt as you like per person into bowls or swirl it onto rimmed plates.
- OR THIN: if using chilled coconut cream, add it to a bowl and add (optional) lemon juice, to taste. Whisk or beat until the coconut cream is smooth, then slowly add a little water at a time, mixing together until the coconut cream is a yogurt-like texture. Spoon into bowls or swirl onto plates as above.
- SLICE: Using a serrated knife, slice off the top and bottom of your grapefruit. Place the grapefruit cut side down on the chopping board so that you have a stable base. Carefully slice off the outer peel of the grapefruit. Rotate around the fruit, making sure to remove all the white pith as you go. Discard the peel, then carefully slice into each side of the grapefruit segment to remove them from the skin. Repeat the same process with the remaining fruit. Place the segments on a paper towel lined plate to absorb any excess juice.
- ASSEMBLE: Divide the citrus pieces between bowls and drizzle with raw honey. Sprinkle each portion with a tablespoon or so of ginger crumbles, garnish with mint leaves and serve immediately.
Looks like another winner of a recipe. Had to chuckle at the newsletter you sent that announced this recipe and the story behind its development. As someone who always over designs everything, I identified with you on a deep level. Here is what I have learned in my 70 years – design or develop on paper first. Then start eliminating things and simplifying them till you get down to the essence of what you wanted and it is actually something you can do! Why is that so difficult for some of us? Thank you for the recipe.
Hi Sheila, I’m so glad to hear that it resonated with you. I guess I’m going through a contemplative phase lately and although that kind of sharing is quite far out of my comfort zone, I feel the urge to speak up about things like that lately. Perhaps because so much food blogging presents an image of over perfection that I’m just not comfortable with perpetuating. For myself personally, I think working more on doing what I want to do vs what I feel like I “should” be doing is key to not letting my perfectionism take the things I enjoy and squish all the fun out of them! I love your advice about eliminating and simplifying things: I think that’s a great way of looking at things and something that I could definitely benefit from!