Coconut and Maple Treacle Yoghurt Bowl

As  I have now broken out of the porridge glut, reserved for England’s colder months, I have been getting rather experimental with my breakfasts. This is my newest concoction, a rather delicious sweet treat with golden toasted chunks of coconut and a rich maple treacle syrup. 

It can be made in advance, popped in a plastic pot and taken to the office. A lovely little coconut pick-me-up


I am actaully having a bit of a love affair with coconut at the moment.

I blame the hardcore macaroon pig-out last weekend for my new obsession. Last sunday was a lazy afternoon spent filling my tummy with an un-ending supply of freshly baked raspberry swirled Coconut Macrons. An adaptation of Nigella’s classic recipe. Sweet, golden crusted and melting soft in the middle. Since this moment I have been unable to get enough.

This little bowl is as much of a 4-pm appropriate sweet treat than it is breakfast. The sort you can healthily munch at your desk, without disturbing everyone around you.

To make it a bit more substantial for breakfast, a sliced banana and a handful of muesli make good additions. I definitely wouldn’t shy away from a good sprinkling of Chocolate Quinoa Granola too.



  • 1/2 tsp Black Treacle
  • 2 tbs Maple Syrup
  • a pinch of Ground Ginger
  • 150g Plain Greek Yoghurt, I like to use Total
  • 75g Coconut Chunks


Pre-heat your oven to 200 degrees celsius.

Place the coconut chunks in a baking tray and pop in the oven to toast for 10 minutes, or until golden.

Combine the treacle, maple syrup and ground ginger in a little bowl. Mix well.

Finally top the yoghurt with the toasted chunks of coconut and the syrup.


  1. I’m sitting at my desk (in NZ) right now, eating this fabulous concoction for breakfast, and just wanted to thank you for a lovely recipe!

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