3 tablespoons cream of coconut (such as Coco López)
2 tablespoons orange zest (from 1 orange)
1/2 cup pomegranate arils (seeds)
How to Make It
Prepare the Peanut Crumble: Preheat oven to 300°F. Stir together peanuts, oats, and shredded coconut in a large bowl. Whisk egg white in a separate bowl until frothy. Add sugar, coconut oil, curry powder, coriander, cayenne, and salt to egg white; whisk until combined. Pour egg white mixture over peanut mixture; stir well to combine. Spread in a thin layer on a large rimmed baking sheet lined with parchment paper. Bake in preheated oven until golden brown, fragrant, and caramelized on bottom, about 50 minutes. Let cool completely; crumble into pieces.
Prepare the Yogurt and Fruit: Stir together the yogurt, cream of coconut, and zest in a bowl; set aside. Cut a 1/4-inch-thick slice from each end of oranges, tangerine, and grapefruit using a serrated paring knife. Place fruit, cut side down, on a cutting board. Peel fruit; cut away bitter white pith. Slice each fruit between membranes, and gently remove whole segments, holding fruit over a bowl to collect juices. Discard membranes and seeds. Stir up to 1/2 cup citrus juice into yogurt mixture until mixture reaches desired consistency.
Divide yogurt mixture evenly among 6 bowls, and top evenly with citrus segments, Peanut Crumble, and pomegranate arils.
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