Tropical Fruit Bircher Muesli
I used 'Koko' unsweetened coconut milk in this recipe, the yoghurt was 'COYO' dairy free natural coconut milk yoghurt alternative.
Prep Time12 minutes mins
Cook Time8 minutes mins
Refrigerate8 hours hrs
Servings: 3 Portions
Author: Louise
- 90 g Jumbo Oats
- 250 ml unsweetened Coconut Milk alternative
- 1 Ripe Mango
- 4 Tbls Coconut Milk Yoghurt
- 1 Ripe Passionfruit
- a handful roasted Nuts and Seeds
- a small handful toasted Coconut Flakes
Place the oats in a bowl with enough room for the oats to expand. Cut the ripe mango in half and peel. Place one of the peeled halves in a food processor with the coconut milk. Blitz until you have a smooth thickish liquid. Pour over the oats, cover and refrigerate over night.
Preheat the oven Fan 160C. Place the nuts and mixed seeds in the oven and bake for approximated 5-6 minutes or until golden brown. Now take the coconut flakes and bake for literally a couple of minutes, my advice would be not to take your eyes off the oven, it takes only seconds to burn!
The next morning, peel the remaining half of mango and slice finely. Combine most of the mango (leaving a few slices to garnish) with the oats, half of the passionfruit along with the three quarters of the nuts and seeds. Portion into bowls and top with a generous dollop of coconut yoghurt, squeeze the remaining half of the passionfruit over the yoghurt. Top with mango, nuts and seeds. Sprinkle with the toasted coconut flakes and devour.