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Tropical fruit with coconut crumble & cinnamon yoghurt

Serves: 4
Prep: 5
Cook: 10
    Yoghurt doesn’t have to be a boring snack! Try it loaded with our favourite tropical combination of sweet pineapple and crunchy coconut. 

    Love this recipe? It's one of the good-for-you and easy-to-make recipes from 12 before 12, our NEW healthy eating and cooking guide for kids.

    12 before 12 is a super-dooper food adventure that teaches kids how to shop, prep, cook and eat their way to a healthy life. To learn more about this exciting new education initiative and to download your FREE digital copy visit 12before12.sanitarium.com.au 

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    Ingredients

    • ½ cup rolled oats
    • ¼ cup shredded coconut
    • 1½ tbs olive oil
    • 1 tbs pure maple syrup, plus 1 tbs extra
    • 2 cups low-fat natural yoghurt
    • ½ tsp ground cinnamon
    • 2 cups diced tropical fruits (e.g. pineapple, mango, kiwifruit)

    Method

    1. Preheat oven to 180°C (fan-forced). Mix oats, half the coconut, oil and one tbs maple syrup in a small bowl. Spread onto a lined baking tray. Bake for 8-10 minutes or until golden and crunchy. Set aside to cool. 
    2. Combine yoghurt, cinnamon and remaining one tbs maple syrup in a medium bowl. 
    3. Divide yoghurt between serving bowls. Top with coconut crumble and tropical fruit. Sprinkle over remaining coconut.

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