Name: Fresh and quick papaya and coconut yoghurt bowls
Prep time: 15 min
Total time: 15 min
Yield: Serves 4
Ingredients: 2 small ripe papaya; 500g coconut yoghurt; ⅓ cup fresh blackberries, halved; ½ cup fresh raspberries, torn; ½ cup granola, storebought; 2 passionfruit, halved; 4 (80ml) tablespoons honey

Fresh and quick papaya and coconut yoghurt bowls

Gather friends and family to share this divine breakfast from The Cordony Kitchen

Is there anything better than fresh fruit, granola and yoghurt to start the day off right? If you’re looking to dress up the humble yoghurt and granola bowl or add a special touch for an occasion, this is the simple and delicious breakfast recipe idea for you. The fresh papaya and coconut yoghurt bowl recipe from The Cordony Kitchen’s Amanda Cordony is a healthy and simple twist on a classic that is guaranteed to brighten up your morning.

Ingredients

2 small ripe papaya

500g coconut yoghurt

⅓ cup fresh blackberries, halved

½ cup fresh raspberries, torn

½ cup granola, storebought

2 passionfruit, halved

4 (80ml) tablespoons honey

Method

Slice each papaya in half lengthways and scoop out seeds.

Place papaya halves cut-side up on a serving platter.

Spoon equal amounts of yoghurt into one end of each papaya half.

Scatter equal amounts of blackberries, raspberries and granola alongside and over yoghurt.

Spoon passionfruit pulp over top, drizzle with honey and serve your papaya and coconut yoghurt bowls.

Papaya & coconut yoghurt bowl. ‘White Wave’ side plate, In The Roundhouse. ‘Flocca’ linen tablecloth in Bere, Hale Mercantile Co. (Photography: Alana Landsberry | Styling: Sophie Wilson)

Recipe creator Amanda Cordony