Pomegranate, Pear & Grape Coconut Verrines
Serves: 8-10 (depending on size of serving glasses)
This is a beautiful, light, and elegant fall dessert to serve your guests. It’s perfect for Thanksgiving, as well. You can also turn it into a spring or summer verrine —just use seasonal fruits, like peaches, plums, apricots and raspberries—the options are endless. Verrine recipes usually call for yogurt. We replace the dairy with a delicious coconut yogurt. It tastes amazing and is filled with probiotics–so good for your gut!
This is a beautiful, light, and elegant fall dessert to serve your guests. It’s perfect for Thanksgiving, as well. You can also turn it into a spring or summer verrine —just use seasonal fruits, like peaches, plums, apricots and raspberries—the options are endless. Verrine recipes usually call for yogurt. We replace the dairy with a delicious coconut yogurt. It tastes amazing and is filled with probiotics–so good for your gut!
Ingredients
- 40 red seedless grapes, sliced
- 5 cups coconut yogurt
- 5 tablespoons of honey
- zest and juice from 2 limes
- 3 Asian pears, diced into ¼ inch pieces
- zest and juice from 2 lemons
- Seeds from 2 pomegranates, about 3 tablespoons per person
Directions
- Divide sliced grapes among eight 6-ounce wide mouthed 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.
- 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. I like to arrange the pears where the golden skin is against the glass for a colorful display.
- Divide the rest of the yogurt mixture among the glasses on top of the pears.
- Top each verrine with an equal portion of the pomegranate seeds.
