My good friends at five:am have come up with some inspiring recipes that I thought I should share. There is no excuse for skipping breakfast when this beautiful breakfast parfait has a mere three steps and only takes 5 minutes to prepare.
The five:am coconut yoghurt is one of my personal favourites and brings a tropical touch to this breakfast dish.
The recipe serves one, the fabulous food styling is by Leesa O’Reilly and photography courtesy of John Laurie.
170g tub five:am organic coconut yoghurt
1 cup toasted muesli
200g fresh diced pineapple
1 tbsp toasted coconut chips
¼ fresh lime to squeeze
1. Layer the coconut yoghurt, toasted muesli and diced pineapple in a glass. Repeat so you end up with 6 even layers
2. Squeeze ¼ lime over the top layer of diced pineapple
3. Decorate with toasted coconut chips