dessert16 minPumpkin Pie Chia Pudding Parfaits with Coconut Yogurt and Maple Pecan Crunch
Spiced pumpkin chia pudding layered with coconut yogurt and maple-glazed pecans. Takes 15 minutes hands-on and tastes like pumpkin pie in a glass.
Use it up
9 plant-based recipes that use coconut yogurt, with nutrition for every serving.
Per 100 g, coconut yogurt has 53 kcal, 0.5 g protein and 1.2 g fiber (USDA).
dessert16 minSpiced pumpkin chia pudding layered with coconut yogurt and maple-glazed pecans. Takes 15 minutes hands-on and tastes like pumpkin pie in a glass.
snack31 minAir fryer tandoori cauliflower in a smoky, ginger-garlic coconut yogurt marinade, charred at the edges and served with a cool cucumber mint raita.
dinner70 minVegan quinoa stuffed peppers with enchilada spices, black beans, fresh late-summer corn and salsa, baked tender and finished with a cool avocado-lime crema.
snack26 minCrisp air fryer buffalo cauliflower in a chickpea-flour batter, tossed in tangy hot sauce and served with a cool coconut yogurt dill ranch and celery sticks.
lunch20 minA curried chickpea salad with apple, celery, golden raisins and toasted cashews in a lime-bright coconut yogurt dressing, spooned into crisp romaine leaves.
lunch65 minSheet-pan curried tempeh and cauliflower over coconut-turmeric brown rice, finished with a lime-cilantro drizzle. Four vegan meal prep bowls that reheat well.
side40 minA Kerala style avial with vegetables steamed in their own moisture, a coarse coconut-cumin paste and coconut yogurt stirred in off the heat for tang.
lunch49 minGrated butternut squash and chickpea flour baked on a preheated sheet pan until the edges caramelize, served with a cool garlicky sage coconut yogurt.
side40 minCrispy zucchini corn fritters with jalapeño, bound with chickpea flour and served with a cool cilantro-lime coconut yogurt dip. An easy egg-free summer side.
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