I really have no idea where this recipe originated, but one of my coworkers did a cooking demo with this recipe and I just had to try and recreate it at home. She made it as a dessert, but it could just as easily be one of the most delicious breakfast options. Although winter is winding to and end, at least here in Albuquerque where it’s been 70 degrees for the last week, I’m still obsessed with blood oranges whenever I see them – cocktails, sangria, and now a probably healthier option – a deconstructed parfait.
While impulse shopping at Sprouts, I found a new vanilla yogurt with cardamom, but for the purpose of this recipe you can make your own from scratch. 🙂 And just be warned, the smell of toasting coconut and almonds will bring all of your pets and SOs into the kitchen. Just in case you were thinking of not sharing.
Serves 2 or 1 very generously
- 1 blood orange
- 1 cara cara or other navel orange
- 1/4 cup large coconut flakes
- 1/4 cup slivered almonds
- 1 cup vanilla yogurt or split with half plain yogurt for diminished sweetness
- Pinch Cardamom
- Add almond and coconut flakes to a dry skillet and toast on medium heat until lightly brown, tossing and stirring often to avoid burning. You can also toast in a 350F oven for 10 minutes (or until golden) on a flat baking sheet. Let cool.
- To cut oranges, slice off the bottom and top of the orange, then slice around the side with a sharp knife to remove any pith. Slice into quarter inch slices. Arrange oranges on plate, alternating for color contrast.
- In a small bowl, whip vanilla yogurt (or plain with a dash of vanilla and honey) with a pinch of cardamom.
- Spoon yogurt over oranges and sprinkle with coconut and almonds.