Thai Butterfly Pea Flower Yogurt with Lime-Toasted Cashew Granola
A striking two-component breakfast showcasing the deep indigo hue of butterfly pea flower-infused Greek yogurt paired with a crunchy lime-scented cashew granola. The floral, subtle earthiness of the flowers complements bright citrus and roasted nuts, creating an elegant yet approachable dish inspired by Thai flavors. Serve chilled with the granola stirred through or scattered on top.
- Prep
- 15 min
- Cook
- 20 min
- Wait
- 1 hr 5 min
- Total
- 1 hr 40 min
- Makes
- 4 servings (about 1¼ cups yogurt + ½ cup granola per serving)
Steps
Before you start
- Preheat oven to 325°F (163°C)
- Zest the lime before juicing it
- Have Greek yogurt at room temperature for easier stirring
Steep butterfly pea flowers
- Pour boiling water over the dried butterfly pea flowers in a small saucepan.
- Let them steep for 5–6 minutes until the water turns a deep indigo-blue.
- The color will deepen as it cools.
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Ready when: Liquid is deep indigo and fragrant
Tip: Don't over-steep or the flavor becomes too bitter; 5–6 minutes is ideal.
Strain and cool infusion
- Pour the butterfly pea infusion through a fine-mesh strainer into a small bowl, discarding the flowers.
- Let it cool to room temperature, about 15 minutes.
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Ready when: Liquid is cool and ready to fold into yogurt
Tip: Cool it completely so the yogurt doesn't break from heat.
Prepare granola dry ingredientsOven 325°F / 165°C
- While the infusion cools, preheat your oven to 325°F (163°C).
- In a medium bowl, combine the cashew halves, rolled oats, unsweetened coconut, lime zest, and sea salt.
- Toss well to distribute the lime zest evenly throughout the mixture.
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Ready when: Dry ingredients are evenly mixed with visible lime zest
Tip: Make sure lime zest is fresh and fragrant; dried zest loses potency.
Mix granola wet ingredients
- In a small bowl, whisk together the melted coconut oil, 3 tablespoons honey, and 1 tablespoon fresh lime juice until combined.
- Pour over the dry granola mixture and stir thoroughly with a wooden spoon or spatula until every piece is lightly coated, about 1 minute.
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Ready when: All granola is evenly coated with wet ingredients; no dry spots remain
Tip: Coat thoroughly so each piece toasts evenly; dry spots won't crisp up.
Toast granolaOven 325°F / 165°C
- Spread the granola in a single, slightly compacted layer on a rimmed baking sheet.
- Roast at 325°F (163°C) for 18–22 minutes, stirring every 5 minutes to prevent burning and ensure even toasting.
- The granola is done when it is golden brown, fragrant, and dry to the touch.
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Ready when: Granola is golden brown, fragrant, and feels dry and crisp
Tip: Stir every 5 minutes; the granola continues to darken slightly as it cools, so remove it when it looks just shy of your target color.
Cool granola completely
- Spread the hot granola on the baking sheet and let it rest undisturbed for 15–20 minutes.
- It will crisp up as it cools.
- Once cool, it will break into clusters and individual pieces.
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Ready when: Granola is completely cool and breaks easily into crispy pieces
Tip: Resist stirring while cooling; let it set undisturbed so clumps form and stay crunchy.
Fold infusion into yogurt
- Pour the cooled butterfly pea infusion into a large bowl with the Greek yogurt and vanilla extract.
- Fold together gently with a spatula, using 8–10 slow, deliberate folds until the color is even and no streaks of white remain.
- The yogurt should be a beautiful, uniform indigo-blue.
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Ready when: Yogurt is uniformly indigo-blue with no white streaks
Tip: Fold gently—vigorous mixing can thin the yogurt and lose its creamy texture.
Sweeten the yogurt
- Drizzle 3 tablespoons honey into the yogurt mixture and fold gently 2–3 more times until evenly distributed.
- Taste and add more honey if desired, but remember the granola is also sweet.
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Ready when: Honey is fully incorporated and sweetness is to your preference
Tip: Add honey gradually; the granola brings additional sweetness, so don't over-sweeten.
Chill yogurt
- Cover the bowl of butterfly pea yogurt and refrigerate for at least 30 minutes until very cold.
- Meanwhile, let the granola continue cooling at room temperature.
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Ready when: Yogurt is very cold and ready to serve
Tip: The indigo color deepens slightly as the yogurt chills; this is normal and beautiful.
Assemble and serve
- Divide the chilled butterfly pea yogurt among four bowls or glasses.
- Top each serving with ½ cup of the cooled lime-toasted cashew granola, either stirring it through the yogurt or leaving it on top for contrast.
- Serve immediately.
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Ready when: Each bowl is beautifully plated with yogurt and granola
Tip: If serving granola on top, add it just before eating so it stays crispy; if mixing through, do so gently to maintain creamy texture.
Good to know
Tips
- Butterfly pea flowers are prized in Thai desserts and drinks for their striking indigo color, which shifts to purple or pink if you add acidic ingredients like lime or lemon. This recipe keeps them indigo by using only a small amount of lime juice in the granola, not the yogurt.
- For the prettiest presentation, sprinkle the granola on top just before serving rather than stirring it through. The contrast of white bowl, deep indigo yogurt, and golden-brown granola is stunning.
- If you cannot find dried butterfly pea flowers, they are widely available online from Asian markets, specialty spice sellers, and tea shops. They keep for months in an airtight container in a cool, dark place.
- Lime-toasted cashew granola is equally delicious with coconut yogurt, regular yogurt, or even vanilla ice cream if you want to serve it as a dessert.
Make ahead
The butterfly pea-infused yogurt can be made up to 2 days ahead and stored, covered, in the refrigerator. The granola can be made up to 5 days ahead and stored in an airtight container at room temperature. Assemble and serve fresh.
Storage & reheating
Butterfly pea yogurt: cover and refrigerate for up to 3 days. Granola: store in an airtight container at room temperature for up to 5 days (it will soften slightly but remain enjoyable). Do not freeze either component as yogurt will separate and granola will lose crispness.
Substitutions
- dried butterfly pea flowers → blue spirulina powder (use ¼ teaspoon dissolved in the boiling water for a similar visual effect). Spirulina has a stronger, more mineral flavor; use less if new to it. The resulting color will be blue-green rather than indigo.
- plain full-fat Greek yogurt → regular plain yogurt (use 2½ cups to account for lower thickness). The finished texture will be thinner and more pourable. Strain regular yogurt through cheesecloth for 2 hours if you prefer a thicker result.
- raw cashew halves → raw almonds or pecans. Almonds will be slightly less creamy; pecans will add earthiness. Amounts remain the same.
- coconut oil, melted → unsalted butter or mild olive oil. Butter adds richness; olive oil adds a savory note. Either works well with the lime and Thai-inspired flavors.
