Black Currant Compote Breakfast Bowl
With a generous splash of maple syrup and 10 minutes of simmer time, my pint of black currants transformed into a tart but also perfectly sweetened compote. Swirl the compote into a bowl of coconut yogurt and top it with fresh berries or slather it on toasted rolls with a pat of coconut oil.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Servings: 2
Black Currant Compote
- 1 pint black currants, washed and destemmed
- ⅓ cup filtered water
- 3 tablespoons pure maple syrup or to taste
Bowl
- 2 cups unsweetened coconut yogurt
- 1 cup fresh blueberries
Topping Ideas
- 2 ripe plums, pitted and sliced
- 1 ripe nectarine, pitted and sliced
- sprinkling of granola
Black Currant Compote
In a medium saucepan, combine black currants, filtered water, and maple syrup. Bring to a boil, reduce heat, and simmer, uncovered, for 10 minutes or until the currants have broken down into a sauce. Let cool.
To Assemble
In two small bowls, divide the coconut yogurt and top with the black currant compote. If desired, use the pointy end of a chopstick or a toothpick to swirl the compote into yogurt. Add additional toppings.