Serves: 2
Coconut yoghurt, banana and walnut pots
Takes: 20 minutes
What you need:
1 tsp coconut oil
50g chopped walnuts
2 tbsp coconut sugar
2 small bananas, sliced
250ml vanilla CO YO
What you do:
In a small frying pan, melt the coconut oil then toss in the chopped nuts, stir and shake well so the nuts are all coated then sprinkle over the sugar. Continue to cook for a few seconds until the sugar melts and caramelises. Carefully tip out onto a plate and allow to cool.
Layer the caramelised walnuts, sliced banana and vanilla CO YO in two jars, glasses or bowls. Eat immediately or chill overnight.
Cook's tip: If you haven't got time to caramelise the nuts, use them as they come and sprinkle a little coconut sugar between the layers.
Recipe courtesy of www.coyo.co.uk
About CO YO
CO YO (www.coyo.co.uk) is an award-winning brand that has revolutionised the dairy-free yoghurt market by launching the UK's first and most popular range of coconut milk yoghurts. Every product in the CO YO family is all-natural, made from whole ingredients and is free from dairy, lactose, gluten and soya. It has the highest coconut content of any coconut yoghurt available, with 99% of each pot made from nothing but pure coconut. It is the only brand that contains absolutely no preservatives, additives, refined sugar or added water.
CO YO's range of coconut milk yoghurts are fast becoming a culinary essential, as they provide a genuine alternative to dairy yoghurt, crème fraiche and cream. The yoghurts can add texture and flavour to a range of sweet and savoury dishes, including smoothies, dips, curries, desserts and pasta sauces and is perfect to serve with muesli in the morning.