There are so many benefits of citrus that we have been looking for ways to add variety to our menus and to incorporate it into actual dishes--beyond the obvious choices of simple orange slices, and orange juice.
We actually began this recipe thinking breakfast --and while it can be toned down in sweetness for breakfast too, we couldn't help thinking dessert. The creamy yogurt combined with the tangy flavors of citrus and the light and crunchy coconut was a complete and wonderful surprise.
We used Blood oranges for this go around but this recipe would be amazing with Navels, Gold Nugget tangerines, Pixies and more.
Ingredients (serves 2-3)
1 banana sliced
1 cup lemon Greek yogurt (Organic if you can find it. Whole milk yogurt will make it extra creamy).
2-3 Organic Blood Oranges, Tangerines, or Navel oranges with peel and pith removed.
1 cup unsweetened organic coconut coconut flakes
Directions: Preheat oven to 300, spread coconut flakes on sheet pan and place in the oven to toast. This step sweetens the coconut and adds the crunch so do not skip it! Stir occasionally and check often until coconut has a lovely golden brown color (see picture above). Caution: Coconut will brown in 5-10 minutes and it will go from brown to burned quickly.
While coconut is in the oven, remove peel and pith from citrus so you have slices. Peel and slice banana.
Finally serve up 1/3-1/2 cup yogurt in bowls and top with banana, citrus,and toasted coconut flakes. Enjoy.