RECIPE: Coconut Latik Parfait with Vietnamese Coffee Yoghurt

The Collective has teamed up with chef Sachie Nomura as part of its ongoing Chefs for Good initiative. Nomura has been working with The Collective to create a delicious Vietnamese coffee-inspired creamy probiotic yoghurt where proceeds are donated to her chosen charity – Fertility New Zealand.

The yoghurt is obviously delicious on its own, however, Nomura has also created a Coconut Latik Parfait recipe that’s mouth-watering and super easy to recreate at home. So, what are you waiting for?


  • 80g of crushed biscuit, you choose
  • 1 x 500g tub of The Collective’s Vietnamese Coffee yoghurt
  • ½ cup of cubed sponge cake (store-bought is fine)
  • 1 tin coconut milk (425ml)
  • Latik – toasted coconut crumbs
  • Fresh berries (your choice)
  • Chocolate fingers (optional)


  1. Put biscuits in a blender and blitz them into crumbs.
  2. To assemble, put the biscuit crumbs in a serving jar or glass and pour 1/4 of The Collective’s Vietnamese Coffee yoghurt on top.
  3. Add cubed sponge cakes and cover with another 1/4 of the yoghurt.
  4. Garnish with seasonal fruits, latik, then place chocolate fingers before serving.

To make the Latik:

  1. Pour the coconut milk into a frying pan and bring to the boil. Reduce the heat to medium-high (make sure you see gentle bubbles on the surface) and cook it off. Stir occasionally. Cook until the coconut separates from the oil and turns into a nice light brown colour.
  2. Use a strainer to remove the coconut oil and retain the crumbs. Cool it down and store in an airtight container.
  3. Tip: You can also store the coconut oil for future cooking!