Pomegranate, Pear & Grape Coconut Verrines

November 8, 2020—0 Comments
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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!

Pomegranate, Pear & Grape Coconut Verrines

Servings: 8-10 (depending on size of serving vessel)
  • 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.
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Hi, I’m Eydie!

Welcome to Garden of Eydie where my passion runs deep for helping others.  Here you’ll find inspiration for super healthy, vibrant recipes created to help prevent and/or reverse disease.  We are all about elevating each recipe’s nutritional content, and making it elegant to eat!  You’ll see this theme of elevate and elegance running through all of our information from cooking and entertaining tips to advice on how to curate, for yourself, a joyful, successful and blissful life.

 

 

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