Bright, inviting citrus punctuates creamy dairy-free coconut yogurt imbued with vanilla. It’s a sophisticated treat that can be dialed up in presentation or kept rustic, retaining its homespun vibe.
Chemistry class: Know your acids
Any citrus or tender fresh fruit with a bit of acidic zip will work here; try blood oranges or gently mashed raspberries in place of grapefruit.
2 cups plain coconut yogurt
2 Tbsp maple syrup
1 tsp grapefruit zest
1/2 tsp vanilla extract
2 small or 1 large grapefruit, peeled and segmented
10 juicy pitted dates
1/2 cup raw unsalted cashews
1/8 tsp ground cinnamon
Pinch of salt
In medium bowl, whisk coconut yogurt, maple syrup, grapefruit zest and vanilla until combined. Spoon yogurt mixture into glass Mason jars and evenly divide grapefruit segments overtop. Reserve.
In food processor, pulse dates, cashews, cinnamon and salt until crumbly and combined, about the texture of granola. Spoon date mixture on top of grapefruit, seal jars and refrigerate until ready to serve, up to 1 day. If not eating within a day, keep all components separate and assemble just before serving or packing to go.