Coconut yogurt bowl with Berries And Grape Compote
It was scorching in New York City last week—easily one of the hottest stretches of the summer, with temperatures climbing into the high 90s. All I wanted was something cold and refreshing. I happened to have a bunch of fresh fruit in the fridge and some coconut yogurt, so I decided to throw together a yogurt bowl.
When I worked as a line cook at abcV, I was on a station called Dosa. Naturally, one of the main dishes was a dosa—still one of my favorite things to eat—but what stood out just as much was a yogurt bowl we served only during weekend brunch. It was a seasonal bowl made with either coconut or dairy yogurt, depending on the time of year, and I’ll never forget how beautifully our executive chef used to plate it. It was simple but stunning, and it left a lasting impression on me.
Working at abcV taught me never to compromise on quality and to always pay close attention to detail. Everything—even something as simple as the yogurt bowl—was made entirely from scratch. Since it was my station, I was responsible for preparing the granola using the best ingredients, crafting the coconut yogurt in-house, and making sure all the produce was seasonal and sourced straight from the market. The herbs were always fresh, never wilted. Every element mattered, and that level of care became second nature to me.
Grape Compote
I learned how to make fruit compote for the first time while working at abcV, and it was a grape compote that really stuck with me. We used a mix of red and dark grapes, infused with orange peel, ginger, a touch of salt, cardamom, and a whole vanilla pod. The result was rich, aromatic, and deeply flavorful—simple ingredients, but thoughtfully combined. It was one of those small but memorable techniques that reminded me how much depth you can bring to even the most humble ingredients.
Don’t be afraid to experiment in the kitchen—some of the best dishes are born from curiosity, not perfection. Cooking isn’t just about following recipes; it’s about trusting your senses, playing with flavors, and learning through trial and error.
Maybe you swap an herb, use a fruit that’s in season, or mix spices you’ve never combined before. Not every experiment will be a masterpiece, but that’s part of the process. The more you explore, the more confident and creative you become. That’s where the real joy of cooking lives.
For this recipe, I used Cocojune's pure coconut yogurt. If I’m not making my own, this is my go-to—it’s the next best thing on the market. The texture is creamy, the flavor is clean, and it’s made with simple, high-quality ingredients.
I also love adding it to my smoothies for a boost of plant-based probiotics. It’s a staple in my kitchen, whether I’m building a yogurt bowl or blending up something refreshing.
If you make our Coconut Yogurt Bowl With Berries And Grape Compote please let us know by leaving a rating below!
And make sure to sign up for our Newsletter and follow along on Instagram, TikTok, and Pinterest for more Victoria’s Earth Kitchen recipes! Don’t forget to tag us on our social channels when you make a recipe at #victoriasearthkitchen! We LOVE seeing what you’re up to in the kitchen!
Coconut Yogurt Bowl with Berries & Spiced Grape Compote – Plant‑Based Probiotic Breakfast
Enjoy a refreshing coconut yogurt bowl layered with seasonal berries, a spiced grape compote, crunchy granola—perfect for plant-based probiotic nutrition and a flavorful breakfast boost.
Ingredients
Instructions
- Make the Grape Compote: In a small saucepan, combine the grapes, maple syrup, vanilla pod (or extract), water, and a pinch of salt. Cook over medium heat, stirring occasionally, until the grapes soften and the mixture thickens slightly (about 15–20 minutes). Remove from heat and let cool.
- Assemble the Yogurt Bowl: Spoon the coconut yogurt into a bowl. Add a generous spoonful of the grape compote on top of the yogurt. Add granola. Arrange the sliced figs, blackberries, grapes, and raspberries around the compote. Drizzle with olive oil and garnish with fresh mint and basil leaves.
Meet Victoria
Reader Favorites
