Creamy, fruity, and satisfying enough to feel like a treat, this coconut yogurt bowl is proof that a compliant breakfast doesn't have to feel like a compromise. The base comes together by scooping the thick, solidified cream from a refrigerated can of full-fat coconut milk, then stirring in fresh lemon juice, vanilla powder, and cinnamon until it reaches a texture remarkably close to Greek yogurt. No dairy, no added sugar, no shortcuts — just a genuinely luscious base that holds up beautifully under a pile of toppings. Fresh blueberries and sliced strawberries bring natural sweetness, while a quick toast of raw almonds and pumpkin seeds in a dry skillet adds warmth, crunch, and a nutty depth that makes every spoonful interesting. One of the trickier parts of a strict elimination protocol is finding breakfast options that feel indulgent without leaning on sweeteners or grains, and this bowl genuinely clears that bar. It serves two, comes together in under fifteen minutes, and is the kind of morning meal that makes the whole reset feel a lot more sustainable.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →2 servings
Open the refrigerated can of coconut milk without shaking it. Scoop the thick, solidified coconut cream from the top into a mixing bowl, leaving the watery liquid behind. You should have about 3/4 to 1 cup of thick cream.
Add the lemon juice, vanilla powder, and cinnamon to the coconut cream. Stir vigorously until smooth and uniform, with a consistency similar to thick Greek yogurt.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
