Photo: Iain Bagwell; Food Styling: Tami Hardeman; Prop Styling: Elizabeth Demos
Active Time
18 Mins
Total Time
1 Hour 8 Mins
Yield
Serves 6 (serving size: 2/3 cup yogurt, 1/2 cup crumble, 1/3 cup fruit)

Topped with a spicy-sweet peanut crumble and served over coconut yogurt, this is definitely not your grandma's ambrosia.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Divide yogurt mixture evenly among 6 bowls, and top evenly with citrus segments, Peanut Crumble, and pomegranate arils.

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