Baked Yogurt with Tropical Fruit Compote Recipe

Name: Baked Yogurt with Tropical Fruit Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sour cream; 1 cup creme fraiche; 1/4 cup sweetened condensed milk; 1 vanilla bean, halved and seeds scraped; 6 tablespoons honey; 2 cups diced fresh pineapple; 1 cup mango puree; 1/2 cup diced dried mango; 1/2 cup diced dried papaya; 1/2 cup diced banana; 1/2 cup brown sugar (not packed); 1/2 cup granulated sugar; 1 vanilla bean, halved and seeds scraped; Edible flowers, for garnish, optional

Servings: persons

1 cup sour cream
1 cup creme fraiche
1/4 cup sweetened condensed milk
1 vanilla bean, halved and seeds scraped
6 tablespoons honey
2 cups diced fresh pineapple
1 cup mango puree
1/2 cup diced dried mango
1/2 cup diced dried papaya
1/2 cup diced banana
1/2 cup brown sugar (not packed)
1/2 cup granulated sugar
1 vanilla bean, halved and seeds scraped
Edible flowers, for garnish, optional

1
Special equipment: six 4-ounce ovensafe glass ramekins or jelly jars
2
For the baked yogurt: Preheat the oven to 275 degrees F.
3
Whisk the sour cream, creme fraiche, condensed milk and vanilla seeds in a medium bowl.
4
Divide the honey among six 4-ounce ovensafe glass ramekins or jelly jars.
5
Divide the sour cream mixture evenly among the ramekins and bake until just set, about 20 minutes.
6
Refrigerate until chilled, at least 30 minutes.
7
For the tropical fruit compote: Combine the pineapple, mango puree, dried mango, dried papaya, bananas, brown sugar, granulated sugar and vanilla seeds in a medium saucepan.
8
Bring to a boil, lower to a simmer and cook until the juices are thick and the fruit is translucent, about 30 minutes.
9
Cool until warm, 20 to 30 minutes.
10
To serve: Top each baked yogurt with a heaping spoon of the tropical fruit compote and an edible flower and serve.

679

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup sour cream, 1 cup creme fraiche, 1/4 cup sweetened condensed milk, 1 vanilla bean, halved and seeds scraped, and more.

Yes, Baked Yogurt with Tropical Fruit Compote falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Yogurt with Tropical Fruit Compote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions