Fresh Banana Coconut Crunch Yogurt Creme Brûlée


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The idea of a breakfast creme brûlée is so much fun, with homemade granola and fresh fruit, the options are endless!~Amy

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

*Recipe follows

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

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2 thoughts on “Fresh Banana Coconut Crunch Yogurt Creme Brûlée

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