Greek Yogurt with Pomegranate, Toasted Coconut and Pandan Syrup

No matter how rushed we are in the mornings, we NEVER EVER SKIP BREAKFAST and that’s because both of us get really crabby and irritable when hungry and really, who wants to deal with two crabby people first thing in the morning?! Once in a while, we have a morning off and we can actually sit down and enjoy our breakfast. On those days, we make an effort to make something a little special, a little different for breakfast! So this week, I happen to have Wednesday morning off to myself and I decided to treat myself to a nice breakfast – Greek yogurt with pomegranate, toasted coconut and pandan syrup.  It was so heavenly! Too bad for my husband, but I did send him some pics of my breakfast that day!

You might be wondering what pandan is and how can you make a syrup out of it? Well, pandan is a tropical plant related to the lily family.  It’s fragrant and commonly used in South  East Asian cooking.  I guess you can say it’s our version of vanilla for us South East Asians!   The aroma is hard to describe and so the best way I can describe it is – sweet and nutty, like a combination of almonds and vanilla!  My mom found pandan leaves from our favorite Asian grocery store and I was so excited when she shared some with me! A whiff of the pandan leaves instantly brought back memories of my childhood! Every time my grandma made rice (that would be two or three times a day), she would add  a couple of leaves from her pandan plant in her garden and the aroma was just incredible! We don’t eat rice too often so I decided to make pandan syrup instead and really the hardest part of the recipe is finding pandan leaves here in Toronto (you will have to make a trip to your local Asian grocery store)! Here’s the recipe for you:

Greek Yogurt with toasted coconut, pomegranate and pandan syrup

5.0 from 1 reviews
Greek Yogurt with Pomegranate, Toasted Coconut and Pandan Syrup
Recipe type: Breakfast
  • 1 cup of greek yogurt
  • 2 tablespoons of toasted coconut flakes
  • a handful of pomegranate seeds
  • 2 tablespoons of pandan syrup
  • Pandan syrup:
  • 3 or 4 pandan leaves, cut into smaller pieces
  • 1 cup of water
  • 1 cup of sugar
  1. Add water, sugar and pandan leaves in a saucepan over medium heat and allow sugar to dissolve. Bring the mixture to a boil and then simmer until the mixture is reduced by half. Let cool and refrigerate.

Greek Yogurt with toasted coconut, pomegranate and pandan syrup1



44 thoughts on “Greek Yogurt with Pomegranate, Toasted Coconut and Pandan Syrup

  1. I am with you 100%… I can never skip breakfast! I will also turn crabby 🙂 I have never heard of pandan syrup before but it sounds delicious in this yogurt! I love the addition of cranberries and coconut flakes… I will have to add this to my breakfast list asap!

  2. We always make sure we can squeeze in breakfast too 🙂 Love greek yogurt and this sounds wonderful with the pomegranates, coconut and pandan syrup. Looks so tasty!

  3. I couldn’t agree more, if I don’t have breakfast I’m pretty much non-functional for the rest of the day. Usually I’m lazy and just have a bowl of oatmeal, but this sounds delicious. I just discovered a newfound love of Greek yogurt so I’ll definitely have to give this a try!

  4. I’ve heard of pandan but never tasted it, It sounds really nice. The coconut, yogurt, pomegranate and pandan sounds delicious. I bet it would make a really nice rice pudding also.

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