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Coconut yogurt with warm blueberry compote swirled on top in a bowl

Coconut Yogurt with Blueberry Compote

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coconut-yogurt-blueberry-compote
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings: 2
Course: Breakfast
Cuisine: American
Calories: 240
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup blueberries fresh or frozen
  • 2 tbsp maple syrup
  • 2 tsp vanilla extract
  • 1 zest of lemon
  • 1 tbsp lemon juice
  • 1 1/3 cups plain unsweetened coconut yogurt

Method
 

Make the blueberry compote
  1. Add the blueberries, maple syrup, vanilla extract, lemon zest, and lemon juice to a small saucepan over medium heat. Stir gently and bring to a simmer. Cook for 5 to 7 minutes, stirring occasionally, until the berries begin to break down and the mixture thickens slightly. Remove from heat and let cool briefly. The compote will continue to thicken as it cools.
Assemble
  1. Divide the coconut yogurt evenly between two bowls or glasses. Spoon half of the blueberry compote over each serving, creating a layered or swirled effect.
Serve
  1. Serve immediately while the compote is warm, or let the compote cool completely and serve chilled.

Nutrition

Serving: 230gCalories: 240kcalCarbohydrates: 28gProtein: 2gFat: 14gSaturated Fat: 12gSodium: 35mgFiber: 4gSugar: 18gVitamin A: 90IUVitamin C: 18mgCalcium: 40mgIron: 1.2mg

Notes

  • This recipe is naturally dairy free, gluten free, vegan, and vegetarian when made with coconut yogurt.
  • The blueberry compote can be made up to 4 days ahead and stored in the fridge.
  • Swap coconut yogurt for Greek yogurt if you want a higher protein version (do not tag as dairy free if swapped).

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