Vanilla Cream and Strawberry Jam Streusel Buns

Vanilla Cream and Strawberry Jam Streusel Buns

von | Apr. 16, 2025 | CAKE, DOUGH, FLUFFY, GERMAN, INTERMEDIATE, OVER 120 MINUTES, STRAWBERRY, SUMMER, TEA TIME, VEGETARIAN

Vanilla Cream and Strawberry Jam Streusel Buns

Vanilla Cream & Strawberry Jam Streusel Buns

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April 16, 2025 by Kimberly

Fluffy, golden buns filled with vanilla cream and strawberry jam, topped with buttery streusel. The kind of thing you’d bring out on Easter Sunday for coffee, cake, and quiet joy.

3 HOURS
30 MINUTES

INTERMEDIATE

VEGETARIAN

GERMAN

12 BUNS

FLUFFY

TEA TIME

CAKE

SUMMER

INTRODUCTION

ABOUT THE RECIPE

These soft, pillowy buns are one of those things that somehow feel both nostalgic and wildly indulgent. We’re talking golden, fluffy dough, a silky vanilla filling, and a bright hit of strawberry jam, all topped with a delicate crumble of streusel. It’s giving cozy Sunday morning, messy counter, and a “just one more” situation. Whether you grew up with German-style sweet buns or not, this combo is the kind of thing that makes you pause mid-bite and just… smile.

How to serve
These are lovely served warm, when the vanilla cream is still soft and the jam gently melts into the dough. But honestly? They’re just as dreamy cold. Straight from the fridge works, especially with a cup of coffee on a slow morning. Serve them stacked on a brunch platter or individually in cupcake liners for that little bakery moment. Optional, but highly recommended: a dusting of powdered sugar to make them feel extra special.

How to store
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Vanilla Cream and Strawberry Jam Streusel Buns
Vanilla Cream and Strawberry Jam Streusel Buns
Vanilla Cream and Strawberry Jam Streusel Buns
Vanilla Cream and Strawberry Jam Streusel Buns
„Let’s make a piece of happiness“
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Vanilla Cream and Strawberry Jam Streusel Buns

Vanilla Cream and Strawberry Jam Streusel Buns

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  • Author: Kimberly
  • Total Time: 3 hrs + 30 min
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Description

RECOMMENDED EQUIPMENT

  • small saucepan
  • whisk
  • small bowl
  • stand mixer or electric hand mixer
  • plastic wrap
  • rectangular baking dish

Ingredients

Units Scale

DOUGH

  • 250 milliliters full-fat cow milk
  • 7 grams dry active yeast
  • 60 grams white sugar
  • 525 grams all-purpose flour (in Germany 550er)
  • 75 grams butter, soft
  • 1 egg
  • pinch of salt

VANILLA CREAM

  • 200 grams heavy cream
  • 90 milliliters full-fat cow milk
  • 1 tsp vanilla extract
  • 60 grams white sugar
  • 1 egg yolk
  • 20 grams cornstarch

STREUSEL

  • 100 grams all-purpose flour
  • 70 grams butter, soft
  • 70 grams white sugar
  • 1 tsp vanilla extract
  • pinch of salt

OTHER INGREDIENTS

  • 200 grams strawberry jam (homemade or store-bought)
  • confectioners sugar

Instructions

  1. In a small saucepan, heat the cream with the sugar, vanilla extract, and half of the milk until it comes to a boil. In a separate bowl, whisk together the cornstarch, egg yolk, and remaining milk. Slowly pour the starch mixture into the boiling cream while whisking constantly until it thickens into a smooth pudding. Remove from heat and let cool completely. Set aside for later.
  2. Gently warm the milk to 38°C / 100°F and stir in the yeast and 1 tablespoon of the sugar. Let it sit for a few minutes until slightly foamy. In a large mixing bowl, combine the flour, remaining sugar, egg, soft butter, and salt. Add the yeast mixture and knead for about 10 minutes until you get a smooth, soft dough that doesn’t stick. Cover the bowl tightly with plastic wrap and let rise in a warm spot for 90 minutes.
  3. Combine the butter, sugar, flour, vanilla extract and a pinch of salt and mix until crumbly. Chill the streusel until ready to use.
  4. Once the dough has risen, knead it briefly and divide into 12 equal balls, about 80g / 3oz each. Line a rectangular baking dish with parchment paper and arrange the dough balls inside. Let them rest for 20 minutes.
  5. Use your thumbs and press in the middle of the dough ball to form kind of a bowl shape that is going to be filled each with 1 tablespoon of vanilla pudding and 1 heaping teaspoon of strawberry jam side by side.
  6. Preheat the oven to 180°C / 350°Ft. Sprinkle the chilled streusel generously over the buns and bake for about 55 minutes, or until golden. Serve slightly warm or fully cooled—both are delicious. Finish with a dusting of powdered sugar before serving.
  • Passive Time: 3 hours
  • Cook Time: 30 min

Passionfruit Oil

Passionfruit Oil

von | März 31, 2025 | 30 TO 60 MINUTES, ADVANCED, FRUITY, INTERNATIONAL, MICHELIN, OILS, OILS & CONDIMENTS, PASSIONFRUIT, SPRING, SUMMER, VEGAN

Passionfruit Oil

Passionfruit Oil

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March 30, 2025 by Kimberly

Sweet, tangy, golden, and just a little bit extra. This fruity oil turns every dish into a vacation. Drizzle it, dip it, or just admire how good it smells.

60 MINUTES

ADVANCED

VEGAN

INT.

1 CUP
250 ML

FRUITY

MICHELIN

OILS

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

If sunshine had a flavor, this would be it. It’s simple, it’s luxurious. This tropical infused oil is one of those things you didn’t know you needed until your salad, pasta, or even dessert suddenly tasted… better. Whether you’re into easy infused oils, experimenting with maracuja recipes, or just on a fruity kitchen adventure, this oil hits that perfect balance of tangy, sweet, and slightly floral.

How to serve
Drizzle it over roasted veggies or even vanilla ice cream, or give your salad dressing a wild upgrade. It pairs beautifully with seafood, creamy cheeses, and anything that needs a zesty lift. Oh, and if you’re into cocktails or mocktails? One drop will make people think you hired a mixologist.

How to store
Keep it in a sealed glass bottle in the fridge, and it’ll stay fresh for up to one week. Shake it gently before each use to bring all that passionfruit goodness back to life.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Passionfruit Oil
Passionfruit Oil
Passionfruit Oil
„Let’s make a piece of happiness“
Print
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Passionfruit Oil

Passionfruit Oil

  • Author: Kimberly
  • Total Time: 60 min
  • Yield: 1 cup / 250ml 1x
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Description

RECOMMENDED EQUIPMENT

  • blender
  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • 2 medium-sized bowls
  • 2 fine sieves
  • oil bottle
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 2 passionfruits
  • 250 milliliters neutral cooking oil

Instructions

  1. Cut the passionfruits in half and scrape the seeds into the blender. Pour in the oil. Blend until everything is mixed.
  2. Pour the mixture from the blender into a small-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 15-20 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned. The cooking time is essential for all the water to evaporate. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
  3. At the end of the cooking process, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine mesh sieve strainer over a medium-sized bowl.
  4. Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
  5. Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
  6. Allow the oil to drip through for about 30 minutes or maybe more depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.
  • Prep Time: 5 min
  • Passive Time: 30 min
  • Cook Time: 20 min

Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

von | März 27, 2025 | 30 TO 60 MINUTES, BEEF, CORN, CRUNCHY, DINNER, EASY, EVERYDAY, INTERNATIONAL, OMNIVORE, PASSIONFRUIT, SALADS, SPRING, SUMMER, WEEKNIGHT

Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

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March 27, 2025 by Kimberly

Crispy, juicy, buttery goodness. A fresh, herby salad meets perfectly seared steak and sweet, caramelized corn, all tied together with a tangy-spicy dressing that low-key makes you feel like a genius for making it.

40 MINUTES

EASY

OMNIVORE

INT.

2 PORTIONS

CRUNCHY

WEEKNIGHT

DINNER

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

You know those meals that feel fancy but require zero effort? This is one of them. A buttery, perfectly seared steak, a fresh, vibrant salad, and some oven-roasted corn that’s so sweet and caramelized it might make you question why you don’t eat it every day. And the dressing? Oh, just a bright, tangy, slightly spicy little number that takes everything up a notch.

How to serve
Best enjoyed immediately, preferably with a glass of something cold and a playlist that makes you feel effortlessly cool. Plate up the salad, top with juicy steak slices, and drizzle that fire dressing over everything. The roasted corn? Either cut it into smaller chunks for easy eating or go all in and enjoy it straight off the cob. Maybe add some extra fresh herbs if you’re feeling fancy, but honestly, this dish is already stealing the show.

How to store
If you somehow have leftovers (unlikely, but okay), store the salad and dressing separately in airtight containers. Steak keeps well in the fridge for up to 2 days. The corn? Wrap it up and reheat in the oven or slice it off the cob for quick salads or tacos.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob
Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob
Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob
„Let’s make a piece of happiness“
Print
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Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

  • Author: Kimberly
  • Total Time: 40 min
  • Yield: 2 1x
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Description

RECOMMENDED EQUIPMENT

  • oven
  • large pan
  • sharp knife
  • cutting board
  • salad bowl
  • small bowl
  • kitchen brush
  • immersion blender

Ingredients

Units Scale

SALAD

  • 2 romaine lettuce
  • 250 grams tomatoes
  • 2 corns on the cob
  • 1 avocado
  • 1 red onion

DRESSING

  • 4 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 5 grams fresh basil
  • 2 garlic cloves
  • 2 tbsp passionfruit purée
  • 1 jalapeno
  • salt & pepper to taste

STEAK

  • 2 beef filet steaks
  • 2 tbsp avocado oil
  • salt

CAFE DE PARIS BUTTER

  • 150 grams butter, soft
  • 1 tbsp dried parsley
  • 1/2 tsp curry powder
  • 1/2 tsp dried garlic powder
  • 1/4 tsp salt
  • 1/4 tsp dried majoram
  • 1/4 tsp paprika powder
  • 1/4 tsp dried dill
  • 1/8 tsp dried thyme
  • 1/8 tsp dried rosemary
  • 1/8 tsp white pepper

Instructions

  1. Preheat the oven to 200°C / 400°F.
  2. Prepare the Café de Paris butter by mixing the softened butter with all the listed spices. Stir well and set aside at room temperature.
  3. Brush the corn cobs with about a teaspoon of the prepared butter each, place them on a baking sheet, and roast in the preheated oven for about 20–30 minutes until golden brown and fragrant.
  4. Meanwhile cut the tomatoes and avocado into chunks, and slice the romaine lettuce and red onion into thin strips. Toss everything together in a large salad bowl.
  5. In a tall container, blend olive oil, white wine vinegar, fresh basil, salt, garlic cloves, jalapeños, and passionfruit purée using an immersion blender. Set aside.
  6. Heat a large pan with avocado oil and sear the steaks on all sides over high heat. Reduce the heat and add a generous tablespoon of Café de Paris butter to the pan. Continuously spoon the melted butter over the steak to keep it juicy. Once the desired doneness is reached, remove the steak from the pan and let it rest for a few minutes.
  7. Drizzle the dressing over the salad and toss well. Slice the steak into thin strips and arrange it on top.
  8. Either place the salad in the center of the table with the roasted corn on the side or serve it individually on plates.
  • Cook Time: 40 min

Chicken Tikka Masala with Passionfruit Yogurt & Chili Lime Garlic Naan

Chicken Tikka Masala with Passionfruit Yogurt & Chili Lime Garlic Naan

von | März 26, 2025 | 60 TO 120 MINUTES, ALL YEAR, BREAD, CHICKEN, COMFORT FOOD, DINNER, EVERYDAY, INDIAN, INTERMEDIATE, OMNIVORE, PASSIONFRUIT

Chicken Tikka Masala with Passionfruit Yogurt & Chili Lime Garlic Naan

Chicken Tikka Masala with Passionfruit Yogurt & Chili Lime Garlic Naan

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March 26, 2025 by Kimberly

Bold, creamy, tangy, and just the right amount of spicy. A rich, slow-simmered tomato-coconut sauce meets tender chicken, cooled down with tropical yogurt and scooped up with garlicky, buttery, chili-lime naan.

90 MINUTES

INTERMEDIATE

OMNIVORE

INDIAN

3 PORTIONS

COMFORT FOOD

EVERYDAY

DINNER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

This is the kind of meal that feels like a warm hug, but, like, an effortlessly cool one. Tender chicken, slow-simmered in a rich, creamy tomato-coconut sauce packed with warm spices and just the right amount of heat. It’s bold and deep in flavor, but then? Enter the tangy, tropical yogurt that balances it all out, plus fluffy, garlicky naan to scoop up every last drop. It’s cozy, it’s indulgent, and honestly, it just hits different.

How to serve
The key here is layering flavors. Start with a generous spoonful of the rich, velvety sauce, pile on the juicy, spice-kissed chicken, and finish with a drizzle of the bright, citrusy yogurt. And the naan? It’s non-negotiable. Tear, dip, repeat. This dish is best served fresh, straight from the pot, but if you want to go all out, a side of fluffy basmati rice wouldn’t hurt. Bonus points if you add a sprinkle of fresh herbs before serving.

How to store
Store the chicken and sauce together in an airtight container for up to two days in the fridge. The naan keeps best wrapped in foil at room temp for a day or in the fridge for up to 3 days. Reheat gently to keep things soft and saucy.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Chicken Tikka Masala with Passionfruit Yogurt & Chili Lime Garlic Naan
Chicken Tikka Masala with Passionfruit Yogurt & Chili Lime Garlic Naan
Chicken Tikka Masala with Passionfruit Yogurt & Chili Lime Garlic Naan
„Let’s make a piece of happiness“
Print
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Chicken Tikka Masala with Passionfruit Yogurt & Chili Lime Garlic Naan

Chicken Tikka Masala with Passionfruit Yogurt & Chili Lime Garlic Naan

  • Author: Kimberly
  • Total Time: 90 min
  • Yield: 3 1x
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Description

RECOMMENDED EQUIPMENT

  • stand mixer
  • sharp knife
  • cutting board
  • large pan

Ingredients

Units Scale

BASE SAUCE

  • 2 tbsp avocado oil
  • 2 red onions
  • 400 grams tomatoes
  • 1/2 tsp cinnamon powder
  • 1/2 tsp cardamom powder
  • 1/2 tsp pepper
  • 1/4 tsp cloves powder
  • 1/4 tsp salt
  • 1 bay leaf
  • 1 tbsp ginger, grated
  • 4 garlic cloves
  • 1/2 tsp dried chili flakes
  • 1/4 tsp cayenne pepper
  • 2 tbsp tomato paste
  • 250 milliliter vegetable stock

COCONUT SAUCE

  • 1 tbsp avocado oil
  • 1/2 tsp cumin
  • 1/2 tsp mustard seeds
  • 4 garlic cloves
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 200 grams coconut milk

CHICKEN

  • 400 grams boneless, skinless chicken thighs
  • 1 tbsp turmeric powder
  • 1 tbsp avocado oil

TOPPINGS

  • lime juice
  • fresh cilantro
  • 2 tbsp yogurt
  • 2 tbsp passionfruit purée

Instructions

  1. Start by preparing the chili lime garlic naan according to this recipe, up to Step 4. Once 40 minutes of resting time have passed, proceed with Step 2 of this recipe.
  2. Finely dice the onions and tomatoes, keeping them separate.
  3. Coat the chicken in turmeric (gloves recommended, as turmeric stains easily). Heat avocado oil in a large pan and sear the chicken on both sides. It doesn’t need to be fully cooked yet, as it will finish simmering in the sauce. Remove from the pan and set aside.
  4. In the remaining oil, add ground cinnamon, cardamom, black pepper, and ground cloves. Toast briefly until fragrant. Add the diced onions and a bay leaf, season generously with salt, and let them soften. Meanwhile, peel and finely chop the ginger and garlic, then add them to the pan. Let everything cook down gently.
  5. Once softened, add coriander powder, chili powder, and cayenne pepper, toasting briefly. Stir in tomato paste and diced tomatoes, then pour in vegetable broth. Cover with a lid and let it simmer until the tomatoes break down. Transfer everything to a blender and blend until smooth. Keep the mixture in the blender while reheating the pan.
  6. Continue preparing the naan from Step 5 to Step 6, allowing the dough to rest for another 10-15 minutes.
  7. Heat more avocado oil in the pan and toast ground cumin and mustard seeds until they start popping. Add pressed garlic, turmeric, and garam masala, stirring until fragrant. Pour in the coconut milk and mix well. Then, return the blended tomato mixture to the pan, stirring until combined. Add the seared chicken, cover with a lid, and bring to a simmer.
  8. Once simmering, remove the lid and stir in more garam masala and a splash of lime juice. Optionally, add a tablespoon of butter for extra richness. Let everything simmer over medium heat for another 20 minutes until the chicken is fully cooked.
  9. While the dish simmers, complete the naan recipe from Step 7 onward, so it’s freshly served.
  10. Remove the pan from the heat and top the chicken with yogurt, passionfruit purée, and fresh cilantro. Serve with warm naan and enjoy!
  • Passive Time: 30 min
  • Cook Time: 60 min

Chili Lime Garlic Naan

Chili Lime Garlic Naan

von | März 26, 2025 | 60 TO 120 MINUTES, BREAD, CHILI, EASY, EVERYDAY, FLUFFY, INDIAN, LIME, SANDWICHES, VEGETARIAN

Chili Lime Garlic Naan

Chili Lime Garlic Naan Bread

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March 26, 2025 by Kimberly

Golden, pillowy, buttery goodness with a little heat, a little zing, and a whole lot of garlic. The kind of flatbread that somehow steals the show, no matter what it’s served with.

90 MINUTES

EASY

VEGETARIAN

INDIAN

6 NAANS

FLUFFY

EVERYDAY

BREAD

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Somehow, warm, buttery flatbread just makes life better. This one is extra special: soft, fluffy, brushed with melted butter, garlic, chili, fresh herbs, and a hit of lime zest for that unexpected, almost-too-good touch. It’s got that perfect balance of richness, freshness, and just a little spice, making it dangerously easy to eat. Whether you’re scooping up curry, using it as a base for something wild, or just eating it straight up, this one’s a keeper.

How to serve
This one is best served straight from the pan. Warm, pillowy, and soaked in that garlicky, buttery goodness. It’s the perfect sidekick to just about anything: curries, dips, grilled meats, or even a fancy little cheese plate. But let’s be honest, it’s also pretty great just by itself. Tear it, fold it, dunk it. No rules here.

How to store
If, by some miracle, you have leftovers, wrap them in foil and store at room temp for a day or in the fridge for up to two days. Reheat in a dry pan or warm oven for that fresh-off-the-stove feel.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Chili Lime Garlic Naan
Chili Lime Garlic Naan
Chili Lime Garlic Naan
„Let’s make a piece of happiness“
Print
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Chili Lime Garlic Naan

Chili Lime Garlic Naan

  • Author: Kimberly
  • Total Time: 90 min
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • stand mixer
  • small bowl
  • large bowl
  • plastic wrap

Ingredients

Units Scale

DOUGH

  • 300 grams pizza flour (or any flour that contains at least 12g protein per 100g)
  • 1 tsp dry active yeast
  • 1/2 tsp white sugar
  • 125 milliliters lukewarm water
  • 1 tsp salt
  • 2 tbsp yogurt
  • 1 tbsp avocado oil

GLAZE

  • 1–2 tbsp butter, melted
  • fresh chili
  • zest of 1 lime
  • fresh parsley
  • 2 garlic cloves

Instructions

  1. Add the dry yeast to lukewarm water, stir in the sugar, and let it sit for a few minutes until it becomes foamy and bubbles form.
  2. In the stand mixer, combine the flour with salt, yogurt, and avocado. Once the yeast mixture is ready, pour it in and knead everything into a smooth dough. It should be slightly sticky but not cling to your fingers or the bowl.
  3. Transfer the dough to a lightly floured bowl, dust the top with a little flour, cover tightly with plastic wrap, and let it rest in a warm place for about 1 hour or until it doubles in size.
  4. While the dough is rising, finely chop a fresh chili and the parsley leaves. Mix them in a bowl with the zest of one lime and two pressed garlic cloves. Set this mixture aside—melted butter will be added later.
  5. Once the dough has risen, divide it into six equal pieces, shape them into balls, and let them rest under a damp towel for another 15 minutes.
  6. In the meantime, heat a cast-iron skillet until it’s very hot.
  7. Roll out each dough ball into a thin, flat round. Cook in the dry, hot skillet for about 2 minutes per side until bubbles form and the bread is fully cooked.
  8. Stir the melted butter into the prepared chili-lime-garlic mixture.
  9. Remove the naan from the pan, brush each one with the flavored butter using a pastry brush, and stack them on top of each other.
  10. Either keep the naan warm in the oven or cover them with a towel until ready to serve.
  • Passive Time: 60 min
  • Cook Time: 30 min

Passionfruit Mango Coconut Lassi

Passionfruit Mango Coconut Lassi

von | März 24, 2025 | BEVERAGES, COCONUT, CREAMY, EASY, EVERYDAY, INDIAN, MANGO, PASSIONFRUIT, SUMMER, UP TO 30 MINUTES, VEGETARIAN, YOGURT

Passionfruit Mango Coconut Lassi

Passionfruit Mango Coconut Lassi

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March 24, 2025 by Kimberly

Dive into a tropical bliss with this creamy blend of juicy mangoes, tangy passionfruit, and smooth coconut. It’s like a beach vacation in a glass. Refreshing, indulgent, and oh-so-satisfying.

10 MINUTES

EASY

VEGETARIAN

INDIAN

2 PORTIONS

CREAMY

EVERYDAY

BEVERAGES

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Craving a sip of paradise? This delightful blend combines the sweetness of ripe mangoes, the tang of passionfruit, and the creaminess of coconut, delivering a refreshing beverage that’s both indulgent and nourishing. Perfect for a sunny day or as a pick-me-up, this drink brings the tropics to your glass.

How to serve
For an elevated experience, serve this beverage chilled glasses. Garnish with a sprinkle of toasted coconut flakes or a mint sprig for an added touch of freshness. Pair it with light snacks or enjoy it solo as a refreshing treat any time of the day.

How to store
While this drink is best enjoyed fresh, you can store any leftovers in an airtight container in the refrigerator for up to 24 hours. Give it a good stir before serving, as natural separation may occur.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Passionfruit Mango Coconut Lassi
Passionfruit Mango Coconut Lassi
Passionfruit Mango Coconut Lassi
„Let’s make a piece of happiness“
Print
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Passionfruit Mango Coconut Lassi

Passionfruit Mango Coconut Lassi

  • Author: Kimberly
  • Total Time: 10 min
  • Yield: 2 1x
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Description

RECOMMENDED EQUIPMENT

  • blender
  • glasses
  • straw

Ingredients

Units Scale
  • 100 grams yogurt
  • 150 grams coconut milk
  • 120 grams passionfruit purée
  • 180g mango, frozen
  • 2 tbsp lime juice
  • pinch of cardamom

Instructions

  1. Add yogurt, coconut milk, passionfruit purée, frozen mango, lime juice, and ground cardamom to a blender.
  2. Blend on high speed for 1-2 minutes until smooth, thick, and creamy.
  3. Pour the lassi into two glasses and sprinkle with a bit of freeze-dried raspberry powder.
  4. Cut a passionfruit in half and evenly distribute the seeds over the raspberry powder for the perfect finishing touch.
  • Cook Time: 10 min