Matcha coconut yoghurt with buckwheat crunch and mango – light, vegan and full of energy!
This fresh and light Matcha coconut yoghurt is the perfect accompaniment to your detox regime. The crispy buckwheat crunch provides bite, while the fruity mango adds a natural sweetness. Combined with KISSA Matcha, this vegan power breakfast becomes the ideal source of energy for a healthy start to the day. Try it out and let yourself be pampered by this nutrient-rich treat!
Ingredients Matcha Coconut Yogurt
- 2 tsp KISSA Matcha Beauty
- 8 tablespoons buckwheat grains
- 2 tablespoons maple syrup
- 250g coconut yogurt
- 1 mango
- 1 small cup of blackberries
Preparation of Matcha Coconut Yoghurt
- Preheat oven to 180 °C top/bottom heat (160 °C fan oven).
- For the buckwheat crunch, mix the buckwheat grains with 1 tablespoon of maple syrup, spread on a baking tray lined with baking paper and roast in the oven for 8-10 minutes until golden brown, turning 1-2 times.
- Sift KISSA Matcha Beauty over the yoghurt. Add 1 tbsp maple syrup and stir until smooth.
- Peel the mango and cut it into 4 slices along the core. Make several cuts lengthwise into each slice, 2 mm apart, but do not cut all the way through the tip.
- Distribute the yoghurt on plates. Arrange the mango in a fan shape on top. Halve the blackberries as desired or leave them whole and place them on the yoghurt. Distribute the buckwheat crunch on the yoghurt and serve sprinkled with KISSA Matcha Beauty.
Get our KISSA Matcha Beauty now and integrate this delicious Matcha breakfast into your own morning routine.
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