Vietnamese Coconut Yogurt with Candied Ginger and Crispy Rice Granola

Name: Vietnamese Coconut Yogurt with Candied Ginger and Crispy Rice Granola
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 32 oz (900 g) plain unsweetened coconut yogurt, full-fat, cold, straight from the refrigerator; 1½ cups (60 g) crispy rice cereal (such as Rice Krispies or similar); ¾ cup (75 g) unsweetened coconut flakes; 3 tablespoons (45 ml) coconut oil, refined, melted; 2 tablespoons (30 g) raw or pasteurized honey; 2 tablespoons (16 g) light brown sugar; ¼ teaspoon (1½ g) sea salt; ⅓ cup (60 g) candied ginger, roughly chopped; ½ teaspoon (2½ ml) vanilla extract (optional)

From the MyKitchenBank Kitchen

A vibrant, easy-to-assemble breakfast bowl inspired by Vietnamese flavors. Creamy coconut yogurt is topped with homemade crispy rice granola, candied ginger, toasted coconut flakes, and a drizzle of honey. The combination of cool yogurt, crunchy granola, and warm spiced ginger creates layers of texture and taste in just minutes.

Prep: 15 min
Cook: 18 min
Wait: 5 min
Total: 38 min
Makes: 4 bowls (about 1 cup each)

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Steps

Before you start

Have all ingredients measured and ready to go
If making candied ginger from scratch, prepare it at least 2 hours ahead (or use store-bought)
Use full-fat coconut yogurt for best creaminess and flavor

1
Make the granola base
- In a medium bowl, combine the crispy rice cereal, coconut flakes, brown sugar, and sea salt.
- Drizzle the melted coconut oil and honey over the mixture, stirring with a wooden spoon until the cereal and flakes are evenly coated.
- The mixture should look like wet sand.
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Ready when: all dry ingredients are evenly coated with oil and honey
Tip: Don't overmix or the granola will clump too much; a light, loose texture is better.
2
Toast the granolaOven 325°F / 165°C
- Spread the granola mixture evenly across two 9×13-inch (23×33 cm) sheet pans.
- Toast at 325°F (163°C) for 12–15 minutes, stirring every 4 minutes with a wooden spoon, until the cereal is light golden and the coconut edges are lightly browned.
- Watch carefully—coconut burns quickly.
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Ready when: cereal is light golden, coconut flakes have light brown edges, and mixture is dry and crispy
Tip: Stir often to prevent burning on the edges. The granola will crisp more as it cools.
3
Cool the granola
- Remove the pans from the oven and spread the granola on a clean counter or parchment paper to cool for 5 minutes.
- As it cools, break any large clumps apart with your fingers.
- Once completely cool, it will be crispy.
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Ready when: granola is completely cool to the touch and breaks apart easily
Tip: Don't stir while still hot or it will stick together; let it set undisturbed for the first 2–3 minutes.
4
Prepare the yogurt
- Divide the cold coconut yogurt evenly among four serving bowls, using about 8 ounces (225 g) or ¾ cup per bowl.
- If using vanilla extract, drizzle a small amount into each bowl and stir gently to combine.
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Ready when: yogurt is evenly distributed and smooth
Tip: Keep the yogurt as cold as possible until serving; work quickly if your kitchen is warm.
5
Assemble and serve
- Top each bowl of yogurt with a handful of the cooled crispy rice granola (about 3–4 tablespoons per bowl), then scatter the chopped candied ginger over the top.
- Drizzle with any leftover honey, and serve immediately while the granola is still crispy.
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Ready when: bowl is assembled with visible layers of yogurt, granola, and ginger
Tip: Add the granola just before eating so it stays crispy. If the bowl sits for more than a few minutes, the granola will soften.

Good to know

Tips

For a Vietnamese café-style twist, add a pinch of cardamom, cinnamon, or star anise to the granola while it cools—these are classic Vietnamese spices that pair beautifully with coconut and ginger.
If your candied ginger is very large or thick, chop it into smaller, bite-size pieces so it distributes evenly throughout the bowl and you get ginger in every spoonful.
Make a batch of granola on Sunday and assemble bowls throughout the week for an easy grab-and-go breakfast. Just add yogurt and toppings right before eating.
For extra richness, drizzle a small spoonful of coconut milk or crème fraîche on top before serving—it adds creaminess without overpowering the yogurt.

Make ahead

Prepare the crispy rice granola up to 3 days ahead and store in an airtight container at room temperature. Assemble the bowls just before serving so the granola stays crisp. The candied ginger can be chopped up to 1 day ahead and stored in an airtight container.

Storage & reheating

Granola: room temperature in an airtight container for up to 3 days. Coconut yogurt: refrigerator, original container, up to the expiration date. Assembled bowls: eat immediately; the granola will soften if left standing more than 5 minutes. Leftover candied ginger: airtight container at room temperature for up to 1 week.

Substitutions

plain unsweetened coconut yogurt, full-fat → Greek yogurt or regular plain yogurt. This will change the coconut flavor profile slightly, but the bowl will still be delicious. Use the same amount.
crispy rice cereal (such as Rice Krispies or similar) → granola, crushed puffed rice cereal, or crispy chow mein noodles. Any crunchy element works here. Adjust honey slightly if the substitute is very sweet already.
candied ginger → crystallized ginger, fresh ginger pickled in sweet vinegar, or finely diced fresh ginger tossed with a pinch of sugar. Fresh ginger will taste sharper and less sweet; use 2–3 tablespoons instead of the full amount.
unsweetened coconut flakes → toasted chopped cashews, macadamia nuts, or almonds. Omit or reduce the honey slightly if using sweetened nuts. Toast fresh nuts at 325°F (163°C) for 8–10 minutes before adding to the granola.