Coconut Yogurt Strawberry Walnut Bowl
Coconutmilk yogurt, strawberries, flaxseed and walnuts make a dairy-free breakfast bowl, with kiwi alongside.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. So Delicious unsweetened plain coconutmilk yogurt, walnuts and strawberries form the base of this recipe.
- Build from measured components. Keep the base and each addition in the listed portions as you assemble the bowl.
- A defined yield. The card makes 1 serving. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Mixing bowl
- Kitchen scale
- Measuring cups and spoons
Ingredient notes
- Measured portions. Use a kitchen scale for the gram amounts in the card, especially So Delicious unsweetened plain coconutmilk yogurt and strawberries.
- Coconut milk. Follow the type specified in the ingredients. Canned coconut milk and a carton coconut beverage have different thicknesses and are not equivalent measures of fat or calories.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Coconut Yogurt Strawberry Walnut Bowl
Ingredients
Equipment
Method
- Wash and prepare the fruit or vegetables as needed, discarding any cores, pits or peels that are not eaten.
- Arrange all measured ingredients on a plate or in a bowl. Spread or drizzle the nut butter, or serve hummus alongside, if listed. Serve promptly.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Preferred products
Yogurt: So Delicious Unsweetened Plain Coconutmilk Yogurt where coconut yogurt is specified. It differs in protein and texture from Forager Greek-style yogurt.
These are shopping options; the recipe’s estimated nutrition may use a different product. Substitutions change nutrition and may affect texture. Choosing one dairy-free or gluten-free ingredient does not make the whole recipe dairy-free or gluten-free. See Mel’s preferred products and photos.
Tips for this recipe
- Prepare the measured ingredients before heating the pan or assembling the dish. Follow the written order so ingredients are ready when they are needed.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Arrange the measured components in a bowl or on a plate. Portion the sauce and any oil as carefully as the protein and starch.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Should I weigh ingredients before or after cooking?
Use the stage written next to each ingredient. Raw, cooked, drained, and dry weights are different; keep that distinction when measuring a portion or using the nutrition estimate.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
More recipes to try
Nutrition is calculated per serving from the measured ingredients in the recipe card. Use the serving control to scale ingredient quantities; nutrition remains per serving.
