Go Back

Salak (Snake Fruit) Yogurt Bowl - A Bright, Crunchy, and Creamy Breakfast

Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1 cup (240 g) plain Greek yogurt or thick coconut yogurt for a dairy-free option
  • 2–3 salak (snake fruits), peeled, pitted, and thinly sliced
  • 1–2 teaspoons honey or maple syrup, or to taste
  • 1 tablespoon lime juice (optional, but great for brightness)
  • 1–2 tablespoons granola for crunch
  • 1 tablespoon chopped roasted nuts (almonds, cashews, or peanuts)
  • 1 teaspoon chia seeds or flax seeds for extra fiber
  • A pinch of ground cinnamon or cardamom (optional)
  • Fresh mint leaves for garnish (optional)
  • A few slices of banana or a handful of berries (optional, for extra sweetness)

Method
 

  1. Prep the salak: Gently squeeze the pointed tip to crack the skin, then peel away the scaly shell. Split the fruit and remove the pit. Slice the flesh thinly. If the fruit tastes quite tart, toss the slices with a squeeze of lime and a drizzle of honey.
  2. Sweeten the yogurt: In a bowl, stir the yogurt with honey or maple syrup until smooth. Add a pinch of cinnamon or cardamom if you like warm spice.
  3. Assemble the bowl: Spoon the yogurt into a serving bowl. Fan the salak slices over the top. Add banana or berries if using.
  4. Top for texture: Sprinkle on granola, nuts, and seeds. Add mint for a fresh finish.
  5. Taste and adjust: Drizzle a touch more honey if needed, or add another squeeze of lime for brightness. Serve immediately.