Pomegranate, Pear & Grape Coconut Verrines

Written by Eydie Desser

This is a beautiful, light, and elegant fall dessert to serve your guests. Perfect for Thanksgiving as well. You can also make a spring or summer verrine —just use seasonal fruits, like peaches and raspberries during the summer–the options are endless. Chef Pascale’s recipe calls for Greek Yogurt. We subbed it out with a delicious Plant Based option — Coconut Yogurt. It tastes amazing and is filled with probiotics. So good for your gut!


  • 40 red seedless grapes, sliced
  • 5 cups Coconut Yogurt 
  • 5 TB honey
  • Zest and juice from 2 limes
  • 3 Asian pears, diced into ¼ inch pieces
  • Zest and juice from 2 lemons
  • Seeds from 1-½ pomegranates, about 3 TB per person 


1- Divide sliced grapes among eight 6-ounce glasses, or ten 4-oz glasses.  Whisk together the yogurt, honey, lime zest and juice in a medium sized bowl. Spoon ⅓ cup into each glass covering the grapes. 

2- Place the diced Asian pears, lemon zest and juice in a small bowl and toss to combine.  Spoon a layer of the pear mixture on top of the yogurt in glasses. I like to arrange the pears where the golden skin is against the glass for a colorful layer.

3- Divide the rest of the yogurt mixture among the glasses on top of the pears.

4- Top each verrine with an equal portion of the pomegranate seeds.

Notify of
Inline Feedbacks
View all comments