Fresh Banana Coconut Crunch Yogurt Creme Brûlée
4 cups vanilla Greek yogurt
2 cups sliced fresh bananas
1 cup Crazy for Coconut Granola Crunch
8-10 tsp raw sugar
In small ramekins, layer sliced bananas, granola, and yogurt. Repeat, ending with yogurt. Place ramekins in freezer for 5 minutes. Remove and sprinkle each ramekin with 2 teaspoons. Caramelize the sugar by blowing the torch back and forth across the sugar, until bubbly. Let the sugar harden or place in freezer for a few minutes.
Makes 4-6 servings
Recipe by Amy Richardson
Crazy for Coconut Granola Crunch
8 cups old fashioned oats
1 cup shredded coconut
1 cup honey
1/2 cup sweetened cream of coconut,
2 tbsp coconut oil
1 tsp vanilla
1 tsp salt
Large flake Thai Coconut
Macadamia nuts, chopped
Fine shredded coconut
Heat oven to 225 degrees
In a large mixing bowl, stir together oats, coconut.
In a small saucepan, heat honey, cream of coconut, coconut oil, salt and vanilla until warm.
Pour over oat mixture and stir until evenly coated. Place a parchment lined baking sheet and cook for 1 hour, stirring every 20 minutes, or until desired color is reached.
Cool completely. Stir, Thai coconut, macadamia nuts, and fine shredded coconut, into granola and store in a air tight container.
Recipes by Amy Richardson