Lemon and coconut swirl yogurt

This lemon and coconut yogurt topped with almond and coconut flakes is just as perfect served for breakfast as it is for dessert.


  • Zest and juice 1 small lemon
  • 500ml Müller Light Greek Style Coconut With A Hint of Vanilla Yogurt, or similar
  • 4tbsp lemon curd
  • 3tbsp toasted flaked almonds
  • 3tbsp toasted coconut flakes


  1. Stir the zest and juice into the yogurt. Divide among 4 bowls. Swirl 1tbsp curd into each and top with the almonds and coconut.

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