An atemoya is a custard apple’s better-bred cousin — dessert before you’ve done anything to it. Layered over yogurt it eats like a fruit-and-cream sundae for breakfast.
You need
- One ripe atemoya (skin yields like a ripe avocado)
- 200g Greek yogurt
- A handful of toasted coconut flakes
- A teaspoon of honey
Method
- Halve the atemoya. Scoop the pulp with a spoon, working around the black seeds.
- Layer yogurt and atemoya pulp in a bowl. Top with toasted coconut.
- Drizzle honey to finish. Eat immediately while the textures stay distinct.
