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Bottom Fruit Coconut Yogurt Jars: 2 ways

These little jars are so pretty. I make a bunch and then pop them into everyone's lunch for the week and they are a great late night snack when i want something sweet and creamy.
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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 10 125ml mason jars

Ingredients
  

For the Strawberry Rhubarb Bottom Layer

  • 2 cups sliced strawberries
  • 1 cups chopped rhubarb
  • 1/2 cup date puree (1/2 cup dates to 1/4 cup warm water)
  • 1/8 cup fresh lemon juice

Coconut DIY Probiotic Yogurt

  • 1/2 cup Yogurt per jar Check the recipe link above in this post for the recipe

For the Peach Bottom Layer

  • 12 peaches sliced
  • 1 1/2 cup date puree (1.5 cup dates to 1/2 cup of warm water)
  • 1/4 cup fresh lemon juice

Instructions
 

Fruit Bottom

  • Chop the fruit of choice into bite size chunks and add to a large thick bottom pot
  • Add the lemon juice and mash the fruit with a potato masher.
  • Add the date mixture and stir. To make the Date puree, take your soaked and pitted dates with the warm water and process in a blender or food processor until well mixed (you could substitute coconut sugar if you are ok with the refined sugar, but I love the added fiber from dates and the caramel notes it brings to the fruit layer).
  • Bring the pot to a boil over medium-high heat, being careful to stir the jam so it does not burn.
  • Turn the heat down to medium and let it cook for 25-30 minutes, stirring often to prevent burning.
  • Take the pot off the heat and let it cool. At this stage, if you prefer a smoother consistency, use an immersion blender. .

Assembly

  • Once completely cooled, scoop about 1-2 tablespoons of this strawberry- rhubarb preserve into the bottom of small mason jars.
  • Top with ½ cup of Probiotic Coconut Yogurt, Secure the lid and store in the fridge for 7-10 days.
  • For the peach flavor, follow the same assembly but use 3 Ingredient Peach Jam recipe for the fruit bottom.

Notes

For any extra fruit preserve, I like to store it in the fridge in a jar for 1-2 months as jam for sprouted toast, on top of pancakes or drizzled over porridge. Using up this sweet fruit mixture is never a problem in my house.
 
DIY Probiotic Coconut Yogurt Recipe Link Here