(^62) | SOUTHERN LIVING
Ambrosia Breakfast
ACTIVE 18 MIN. - TOTAL 1 HOUR, 8 MIN.
SERVES 6
Topped with a spicy-sweet peanut
crumble and served over coconut yogurt,
this is definitely not your grandma’s
ambrosia.
PEANUT CRUMBLE
1 1/4 cups salted roasted peanuts,
roughly chopped
1 cup uncooked regular rolled oats
1/2 cup unsweetened shredded
coconut
1 large egg white
1/4 cup granulated sugar
1/4 cup unrefined coconut oil, melted
1 tsp. Madras curry powder
1 tsp. ground coriander
1/2 tsp. cayenne pepper
1/2 tsp. salt
YOGURT AND FRUIT
1 qt. plain Greek yogurt
3 Tbsp. cream of coconut
(such as Coco López)
2 Tbsp. orange zest (from 1 orange)
2 oranges
1 tangerine
1 grapefruit
1/2 cup pomegranate arils (seeds)
- Prepare the Peanut Crumble: Preheat
oven to 300°F. Stir together peanuts,
oats, and shredded coconut in a large
bowl. Whisk egg white in a separate
bowl until frothy. Add sugar and next 5
ingredients to egg white; whisk until
combined. Pour egg white mixture over
peanut mixture; stir well to combine.
Spread in a thin layer on a large rimmed
baking sheet lined with parchment
paper. Bake in preheated oven until
golden brown, fragrant, and caramelized
on bottom, about 50 minutes. Let cool
completely; crumble into pieces. - Prepare the Yogurt and Fruit: Stir
together the yogurt, cream of coconut,
and zest in a bowl; set aside. Cut a
1/4-inch-thick slice from each end of
oranges, tangerine, and grapefruit using
a serrated paring knife. Place fruit, cut
side down, on a cutting board. Peel fruit;
cut away bitter white pith. Slice each
fruit between membranes, and gently
remove whole segments, holding fruit
over a bowl to collect juices. Discard
membranes and seeds. Stir up to 1/2 cup
citrus juice into yogurt mixture until
mixture reaches desired consistency. - Divide yogurt mixture among 6 bowls,
and top evenly with citrus segments,
Peanut Crumble, and pomegranate arils.