Raspberry coconut yoghurt pots with toasted seeds

Name: Raspberry coconut yoghurt pots with toasted seeds
Total time: 10 min
Cuisine: British
Ingredients: 300g raspberries, fresh or frozen and thawed; 400g coconut yoghurt, unsweetened; 30g pumpkin seeds; 30g sunflower seeds; 20g desiccated coconut; 1 tsp vanilla extract

Cool coconut yoghurt layered with crushed raspberries and crunchy toasted seeds. A five minute pudding.

Time10 min
LevelEasy
Costabout £0.95 a head

4 pots

Ingredients

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300 graspberriesfresh or frozen and thawed
400 gcoconut yoghurtunsweetened
30 gpumpkin seeds
30 gsunflower seeds
20 gdesiccated coconut
1 tspvanilla extract

Method

1
Toast the pumpkin seeds, sunflower seeds and coconut in a dry pan for 3 minutes until golden. Leave to cool.
3 min
2
Crush two thirds of the raspberries with a fork.
3
Stir the vanilla into the coconut yoghurt.
4
Layer yoghurt, crushed raspberries and toasted seeds into four glasses.
5
Top with the whole raspberries and a sprinkle of seeds.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.