I’ll find an excuse to treat myself to a yummy frozen treat any time of the day. This particular one combines my love for greek yogurt, coconut milk, and coffee and guess what, healthy enough to enjoy for breakfast!
Nespresso released the new Double Espresso capsules. Since this selection offered an intensifying aroma, I knew it would pair extremely great poured over a few scopes of creamy frozen yogurt as a more pick me up.
Say hello to the Coconut Frozen Yogurt Breakfast Affogato.
Coconut Frozen Yogurt Affogato
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Ingredients
Coconut Frozen Yogurt
- 2 to 3 cups plain non-fat Greek yogurt
- 1/2 cup coconut milk
- 2 tablespoon agave or natural honey
Affogato (per treat)
- 2 scoops of coconut frozen yogurt (or you can also swap for the real deal with ice-cream)
- 2 tablespoon maple syrup caramel (I used this recipe for a healthier option)
- 1 capsule Nespresso double espresso (or your favourite variation)
Instructions
Coconut Frozen Yogurt
- Combine all ingredients in a food processor
- Mix well
- Empty into a freezer safe container
- Freeze for a minimum of 6 hours (but overnight is recommended)
Affogato (per treat)
- Drizzle a dollop of maple syrup caramel at the bottom of the glass
- Add a scoop of frozen yogurt
- Repeat twice
- Brew Nespresso double espresso directly over top or pour over
These are so incredibly tasty and if you’re looking to really indulge feel free to swap up frozen yogurt and the healthier maple syrup caramel with vanilla ice-cream and classic caramel sauce!
