GREEN TEA AND COCONUT

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

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.