Culture Street

Food

COCONUT BIRCHER WITH BANANA

On November 3, 2017

PREP 15 MINUTES | CHILL OVERNIGHT OR 8 HOURS

Ingredients
1 young coconut
1½ cups quick oats
½ cup full-cream unsweetened
vanilla yoghurt
½ teaspoon ground cinnamon
1 red apple, cored and thinly sliced
into rounds with a mandolin
1 banana, sliced
1 tablespoon pumpkin seeds
1 tablespoon skinless hazelnuts,
toasted and halved

Most of the time I use full-cream unsweetened dairy products, as low-fat alternatives can be loaded with hidden sugars. Always check the label, especially if you’re buying vanilla yoghurt – you want a brand with no added sugar. And remember a little full-cream dairy goes a long way! You can also make this a vegan bircher by replacing the yoghurt with a dairy-free alternative.

1 Remove the top from the coconut and strain out the coconut
water into a jug (you will need 1¾ cups of coconut water; if you
don’t have enough, just top up with cold tap water).

2 Scoop out the flesh from inside the coconut, then slice. Place
half the sliced coconut flesh in a large bowl. Place the remaining
flesh into a resealable food storage bag and chill until required.

3 Add the coconut water, oats, half the yoghurt, the cinnamon and
apple to the bowl and stir until well combined. Cover and chill
overnight (or for at least 8 hours).

4 The next morning, add the remaining yoghurt to the bircher
and stir until well combined. Divide evenly among serving
bowls and top with the banana, pumpkin seeds, hazelnuts
and remaining chilled coconut flesh to serve.

TOTAL CALORIES
1140
CALORIES PER SERVE
285

CALORIE BOOST PER SERVE
50 calories extra ¼ cup full-cream unsweetened vanilla yoghurt
100 calories 1 extra banana
150 calories extra ½ cup quick oats
200 calories 2 slices raisin toast

9781925481532Recipe and images from Keeping It Off by Michelle Bridges, published by Pan Macmillan. You can buy the book here.

You Might Also Like

Food

Butterflied Chicken with Harissa

This spicy North African–style marinade adds a chilli kick to grilled chicken, as well as a sweet, smoky flavour. Served with a simple scoop of couscous and a dollop of...

On May 1, 2015

Food

Deliciously Ella's Speedy Porridge, Four Ways

Porridge is my favourite breakfast and in winter I eat it almost every day. This is the best version for weekday mornings as you soak the oats while you get...

On February 12, 2016
 

Food

Crispy bacon, baby pea, mushroom and tomato pasta

One of those golden recipes that take only moments to plan and minutes to make.

On August 9, 2013

Food

Bougatsa Parcels

After a night spent dancing at our favourite bar, we are the first customers waiting at our local bakery. The lady already knows what we are after: she has a...

On February 27, 2015

Food

Pavlova Wreath

A recipe surrounded with contentious debate whether its origin is Australia or New Zealand. Either way, we love the pavlova for its crunchy, crisp exterior and its soft marshmallowy inside....

On October 2, 2015
 
Copyright © 2012 - 2019 Culture Street
Contact: info@culturestreet.com.au