Mango Matcha Coconut Yogurt Bowl
Craving a vibrant green start to the day? This Matcha Coconut Yogurt Bowl combines velvety coconut yogurt with the delicate green tea notes of KISSA Matcha Beauty. Juicy mango, fresh blackberries and golden buckwheat crunch turn a simple bowl into a colorful Matcha ritual with a tropical twist.
Why You’ll Love This Matcha Yogurt Bowl
This bowl is all about contrasting textures. The matcha coconut yogurt is smooth and creamy, the mango is soft and juicy, and the roasted buckwheat brings a satisfying crunch. Maple syrup adds a mellow sweetness, while blackberries create a beautiful burst of color. It is an uncomplicated recipe for breakfast, brunch or a fruity afternoon Matcha moment.
Tips for Golden Buckwheat Crunch
Spread the buckwheat evenly across the baking tray so it can roast on all sides. Turn it once or twice during baking and allow it to cool completely before adding it to the yogurt. This is when it develops its best crunch. Sift the Matcha over the coconut yogurt to create a smooth, evenly green base, and assemble the bowl just before serving.
Ingredients
2 tsp KISSA Matcha Beauty
8 tbsp buckwheat grains
2 tbsp maple syrup
250g coconut yogurt
1 mango
1 small cup blackberries
Instructions
- Preheat the oven to 180°C conventional heat or 160°C fan.
- Mix the buckwheat grains with 1 tbsp maple syrup. Spread them on a lined baking tray and roast for 8–10 minutes, turning once or twice. Leave to cool.
- Sift the KISSA Matcha Beauty over the coconut yogurt. Add the remaining 1 tbsp maple syrup and stir until smooth.
- Peel the mango, remove the stone and cut the fruit into thin slices or cubes. Leave the blackberries whole or cut them in half.
- Divide the matcha coconut yogurt between two bowls. Top with mango, blackberries and buckwheat crunch. Finish with a light dusting of Matcha when desired.
Portions: 2 portions
Preparation Time: Approximately 20 minutes
