Tropical Bircher Muesli with Mango and Coconut

Put chia seeds, oats, almonds, coconut, vanilla bean paste, lime, yoghurt, and coconut milk in a bowl and mix to combine. Leave overnight in the fridge.

Before serving, stir through blueberries, chopped mango and pulp from one passionfruit. If you want a looser consistency, thin with a little more milk or coconut water. If you want it a little sweeter, add the honey – although the mango is so luscious you may find you don’t need it.

Serve topped with sliced mango, the remaining passionfruit pulp, coconut shavings, and reserved chia seeds, almonds and blueberries.

Cook's tip: If making to keep, don’t add the mango before storing, add it just before serving. For all-year-round options swap the tropical fruits for banana and dates, stone fruit, grated apple, mixed berries or even rhubarb.