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Black Currant Compote and Coconut Yogurt
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5 from 2 votes

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 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast, Sauce
Servings: 2


Black Currant Compote

  • 1 pint black currants, washed and destemmed
  • cup filtered water
  • 3 tablespoons pure maple syrup or to taste


  • 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.