Ingredients
2/3 cup unsalted pistachios
1/4 cup palm sugar
1/4 cup desiccated coconut
1/2 None vanilla bean, finely chopped
1 2/3 cups Greek yogurt
4 oz raspberries
4 oz blueberries
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Unrefined palm sugar — caramel notes for Southeast Asian dishes
Black, white, green, pink — visual and flavor complexity
Stand mixer for bread dough, pastry, meringues, butter churning
Home cotton candy maker — spun sugar, flavored flosses
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Unrefined palm sugar — caramel notes for Southeast Asian dishes
Black, white, green, pink — visual and flavor complexity
Stand mixer for bread dough, pastry, meringues, butter churning
Home cotton candy maker — spun sugar, flavored flosses
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Preheat oven to 350°F. Line a baking tray with parchment paper. Combine pistachios, palm sugar, coconut and vanilla bean into a small food processor and blend until crumbs form. Transfer to a baking tray and bake for 10 mins, or until sugar begins to melt and clump together. Serve crumbs sprinkled over mixed berries and yogurt.