Usually when we serve black rice porridge for Oryoki breakfast the accompanying fruit tends to be either oranges and dates, or like today, mango and lychee with those yummy almond tofu diamonds. On those occasions, quark and toasted coconut are served on the condiment trays to dollop or sprinkle on top of everything. One day Helma pointed out in a burst of enthusiasm that when toasted coconut and quark are mixed together it’s quite delicious. So here it is as a simple recipe. Enjoy dolloped like a cloud over a bowl of fresh fruit, on top of oatmeal, or mixed like mist through sliced bananas.
4 tablespoons desiccated coconut
250 ml (1 cup) quark or Greek yogurt
A few drops vanilla extract, to taste
Honey, or something sophisticated like agave syrup, to taste
- Heat up a clean (check for the smell of onions or garlic!), dry frying pan on a low-medium flame. When the frying pan is hot, toast the desiccated coconut while stirring constantly until it blushes a light golden colour. Immediately remove from the flame and transfer to a bowl. Be really careful as it can burn easily and suddenly.
- Combine the toasted coconut with the quark or Greek yogurt and vanilla extract. Serve drizzled with honey or other syrup of your choice.