physalis + coconut stracciatella

Until a week ago I thought the only fruit available in winter were apples and pears. But thanks to the world wide web a whole new world of winterfruit has opened up to me. For example: physalis. Physalis is an orange berry, slightly smaller than cherry tomatoes. They are sweet and sour, some more sour than others. In the English language they are also known as golden berry or inca berry. In the Danish language they are called ananaskirsebaer, which translates as pineapple cherry. I think that is a pretty name, and quite accurate because their structure resembles that of cherries.

With my recent discovery, I decided to come up with something for breakfast. So I made a simple combination of physalis, coco start, and chocolate. I hope you enjoy it.

physalis + coconut stracciatella

An easy to make breakfast, combining fruit, coconut yoghurt, and chocolate.

Servings: 1
Prep time: 5 min
Total time: 5 min


  • 9 physalis
  • 100 g coco start or coconut yoghurt
  • 15 g 70% chocolate


  1. Take the physalis out of the dried flowers, and place them in a bowl.

  2. Finely chop the chocolate.

  3. To make the coconut stracciatella, mix the chocolate with the coco start. Put a little bit of chocolate aside.

  4. Pour the stracciatella on top of the physalis, and sprinkle with the leftover chocolate.

  5. Enjoy your breakfast.





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