Recipe & photo by Marie Rousset, @Marie_Shakitini , communications manager at Sol Semilla.
Acerola is a small Brazilian cherry rich in vitamin C. In this recipe, it pairs well with the sweetness of persimmon and the tangy flavor of aguaymanto berries for a breakfast or snack rich in minerals & vitamins!
You can enjoy up to 1/2 teaspoon of acerola morning, noon and night and about ten aguaymanto per day!
Preparation : 10 minutes
For 2 people
STEP 1: INGREDIENTS
- 150 g coconut yogurt
- 1 persimmon
- 1 tsp acerola powder
- 2 tbsp. dried aguaymanto berries
- Oilseeds or seeds of your choice (nuts, hazelnuts, pumpkin seeds, granola, etc.)
- Optional: a drizzle of yacon syrup
STEP 2: RECIPE
Wash and peel the persimmon (choose a ripe one) and mix it in a blender with the acerola powder.
Place the yogurt in 2 ramekins, digging into the center with the back of the spoon to make a small well and pour in your acerola fruit puree.
Add aguaymanto berries and the toppings of your choice.
