New Zealand Mānuka Honey Yogurt Cups
A chilled New Zealand-inspired yogurt dessert with mānuka honey, kiwifruit and walnuts.
Preparation: 15 min · Cooking: 0 min · Total: 25 min · 8 servings
Ingredients
- 400 g plain yogurt — keep chilled
- 80 g mānuka honey
- 40 g walnuts — chopped
- 4 pc kiwifruit — 4 whole fruit
Instructions
Measure and check the ingredients
Measure 400 g plain yogurt, 80 g mānuka honey and 40 g walnuts. Set out four kiwifruit. Keep the yogurt refrigerated until assembly. This dessert contains milk and walnuts; check for kiwifruit sensitivity. Never serve honey to a child under 12 months.
Wash and peel the kiwifruit
Wash the four kiwifruit under running water, peel them and remove any hard stem ends. Work on a clean board; discard the peels.
Dice the kiwi and chop the walnuts
Cut the peeled kiwifruit into roughly 1 cm cubes. Chop the 40 g walnuts into small pieces on a separate clean section of the board; keep kiwi and walnuts apart until serving.
Sweeten the yogurt
Spoon the 400 g cold yogurt into a mixing bowl. Stir in 40 g of the measured mānuka honey until evenly streaked through the yogurt; reserve the remaining 40 g honey for topping.
Honey is evenly distributed through the yogurt.
Portion the yogurt
Divide the sweetened yogurt evenly among eight small serving cups, about 50 g yogurt per cup. Use clean cups and a clean spoon.
Add kiwi, walnuts and honey
Top each cup with one-eighth of the diced kiwi and chopped walnuts. Drizzle the reserved 40 g honey evenly across the eight cups, about 5 g per cup. The fruit should be fresh and the walnuts crisp; do not bake.
Fresh kiwi and crisp walnut pieces sit on the cold yogurt.
Chill briefly and serve
Cover and chill the eight cups for 10 minutes, then serve cold. Assemble close to serving so the kiwifruit stays fresh. Refrigerate leftovers promptly at 4°C or below and eat within 24 hours; do not reheat.
Brief chill: 600 seconds
Tips
- Add the kiwi close to serving and keep the yogurt cold; honey is split equally between yogurt and topping.
Common mistakes
- Do not bake the yogurt or use the entire 80 g honey in the mixing step.
Substitutions
- For a nut-free variation, omit the walnuts and check the yogurt and honey packaging for cross-contact; the base recipe contains walnuts.
Storage
Cover and refrigerate at 4°C or below; eat within 24 hours.
Reheating
Do not reheat; serve cold.
About this recipe
Mānuka honey is produced in New Zealand and has a distinctive flavour. These chilled cups combine it with yogurt and kiwifruit as a modern New Zealand-inspired dessert, not a traditional Māori recipe.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.