Coconut Yogurt Berry Bowls - Bright, Creamy, and Easy

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

2 cups unsweetened coconut yogurt (thick, Greek-style if available)
1–2 tablespoons honey or maple syrup (optional, to taste)
1 teaspoon vanilla extract (optional but adds depth)
2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
1 small lime or lemon (zest and a squeeze of juice)
1/2 cup granola or toasted oats
2 tablespoons unsweetened shredded coconut (toasted if you like)
2 tablespoons chopped nuts or seeds (almonds, pistachios, walnuts, pumpkin seeds)
Pinch of flaky sea salt (optional, for contrast)
Fresh mint leaves (optional, for garnish)

Prep the berries: Rinse and pat dry. Slice strawberries or larger berries so they’re bite-size. If your berries aren’t very sweet, sprinkle with a tiny bit of sugar or a squeeze of lemon, then set aside for five minutes.
Flavor the yogurt: In a bowl, whisk the coconut yogurt with honey or maple syrup and vanilla. Taste and adjust sweetness. The yogurt should be lightly sweet, not dessert-sweet.
Add citrus: Grate a little lime or lemon zest into the yogurt and add a few drops of juice. Stir gently. The citrus brightens the coconut and makes the berries pop.
Toast your toppings (optional): In a dry pan over medium heat, toast shredded coconut and nuts for 2–3 minutes until golden and fragrant. Let cool.
Assemble the base: Spoon the yogurt into bowls or jars, smoothing the top. Leave space for toppings.
Layer the berries: Scatter an even layer of mixed berries over the yogurt. Aim for a good mix of color and size for texture.
Add crunch: Sprinkle granola, toasted coconut, and nuts or seeds over the berries. Add a tiny pinch of flaky salt if using.
Finish and serve: Add a few mint leaves and an extra drizzle of honey or maple syrup if you like. Serve immediately or cover and chill.