MorgenStund' Coconut Crumble
Ingredients for 2-3 servings
| Porridge | |
| 6 tbsps | MorgenStund' |
| 240 – 280 ml | water |
| Cream | |
| 125 g | natural or vanilla yoghurt |
| 3 – 4 tsps | cherry jam |
| 100 g | whipped cream or coconut whipped cream |
| Crumble | |
| 2 tbsps | MorgenStund' |
| 2 tbsps | coconut flakes |
| ½ – 1 tbsp | cane sugar |
| 1 ½ tbsps | coconut oil |
Preparation
Mix MorgenStund' with boiling water, leave to soak for 1-2 minutes and leave to cool. Whip the cream and mix with the yoghurt.
Mix the ingredients for the crumble (add a little coconut oil here if needed), place in a baking dish and bake in a preheated oven at 180 °C for approx. 8-10 minutes until golden brown, then allow to cool.
Now layer in 180 glasses from the bottom to the top: MorgenStund' porridge, yoghurt cream, cherry jam and crumble.
Tip: Instead of the cherry jam, you can of course also use another jam or a homemade fruit compote.