GREEN TEA AND CO­CONUT

cals 520 fat 30g protein 10g carbs 55g serves 2

Women's Health (UK) - - EAT SMART -

Aside from its fetch­ing shade of well­ness green, matcha packs a skin-friendly an­tiox­i­dant punch. Oats also con­tain anti-in­flam­ma­tory com­pounds, so it’s a dou­ble whammy

IN­GRE­DI­ENTS

6 tbsp des­ic­cated co­conut

• 100g por­ridge oats • pinch of salt • 100ml co­conut milk

(or any choice of milk) • 2-3 tsp maple syrup • 100ml

co­conut yo­ghurt • 1 tsp matcha pow­der, plus ex­tra, to gar­nish • 15g pis­ta­chios, crushed • 20g dark choco­late shav­ings

METHOD

1. Pre­heat the oven to 180°C and toast the des­ic­cated co­conut for 5-7 mins, shak­ing the pan half­way through, un­til slightly golden and as fra­grant as a bar­be­cue in the Ba­hamas.

2. Com­bine the oats, 300ml wa­ter and salt over a medium heat. Bring to the boil, then add the milk and maple syrup, stir­ring and scrap­ing the bot­tom of the pan. Con­tinue to stir on a medium heat for 3-5 mins un­til it looks creamy, sticky and de­li­cious.

3. Stir in the co­conut yo­ghurt and matcha, and gen­tly heat – don’t let it boil. Mix in most of the toasted co­conut, then top with the pis­ta­chios, choco­late shav­ings, re­served co­conut and a fi­nal sprin­kling of matcha pow­der. So well­ness.

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