Dutch Hangop: A Delicious Creamy Yogurt Dessert
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Hangop is a traditional Dutch dessert that is made by straining yogurt to make a deliciously thick and creamy dessert served with warm cherry compote and pineapple.
It is usually topped with different fruit combinations and can be eaten for dessert or breakfast (at breakfast it’s nice to throw in a little muesli too!).
It’s unbelievably easy to make and when you dress it up with yummy fruit toppings it’s good enough to serve on special occasions.
Hi, it’s Sam here from A Happy Home In Holland.
I hope you are all well and have been enjoying the Christmas break.
Today, I thought that I would share a simple traditional Dutch dessert recipe that your families will love.
It’s called “Hangop” which literally means to “hang up”.
It’s made from straining yogurt or buttermilk for hours until you are left with a sort of thick and creamy curd.
The recipe I am sharing today is a basic hangop recipe served with a warm cherry compote.
What You Need:
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Kitchen Tools Needed:
- Sieve or colander
- Large bowls
- Tea towel
- Bowl or aluminum foil
- Hand mixer
These are the ingredients you’ll need. All the exact amounts are in the printable card at the bottom of this post.
- Whipping cream
- Vanilla bean pod
- Canned cherries
If you don’t like cherries or prefer other flavors, go ahead and experiment.
It’s also really tasty served with things like canned fruit, spiced apples, fresh pineapple etc.
Dutch Hangop: Creamy Yogurt Dessert
For the Hangop Yogurt
- 4 cups yogurt
- 1 cup whipping cream
- 4 tablespoons Sugar
- 1 vanilla bean pod
For Cherry Compote:
- 1 can cherries
- 2 tablespoons Sugar
- 1/2 lemon
- 1 tablespoon Cornstarch
How to Make the Hangop Yogurt
- Put a sieve or a colander over a deep bowl making sure that there is some space underneath and that it does not touch the bottom.
- Take a clean tea towel, rinse it under the tap and wring it out.
- Lay the damp tea towel over the sieve or colander.
- Pour the yogurt into the sieve, cover with an upturned bowl or foil and put in the refrigerator.
- Leave the yogurt to drain for at least 8 hours (preferably overnight).
- Once the yogurt has finished draining, put into a large clean bowl.
- Split the vanilla bean and scrape out the seeds into the yogurt.
- In a separate bowl whip the cream and the 4 tablespoons of sugar together until it becomes stiff.
- Then fold the whipped cream into the yogurt.
For the Cherry Compote:
- Empty the can of cherries into a saucepan, add the sugar and the juice from the 1/2 lemon.
- Heat until it starts to look syrupy (about 10 minutes, if the mixture is too runny add some of the cornstarch to thicken.)
This is such an easy recipe (if you can call it that) but it really is worth making.
Don’t be afraid to play around with the measurements and adapt it to suit your own family’s tastes.
And if by any chance you have any left over, whatever you do, don’t throw it away. As I said before, just toss in a handful of muesli and some fresh fruit for a tasty and satisfying breakfast.
You can find more of my recipes, DIY projects and craft ideas over on A Happy Home In Holland.
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While you’re here, be sure to check out other delicious recipes on Ideas for the Home by Kenarry® –
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- Fruit Pizza: Mom’s Top Secret Dessert Recipe and Tips
- Greek Yogurt and Peanut Butter Fruit Dip Recipe
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Originally published December 2017. Updated December 2018.
Does one use the seeds from the whole vanilla bean?
Hi Toni, yes you do. Once you split open the vanilla bean, scrape out the seeds into the yogurt.
Ideas for the Home by Kenarry®