Pineapple and Skyr Overnight Oats with Toasted Coconut
Makes 1 serving

INGREDIENTS
40 g Rolled oats (Dry weight.)
150 g Skyr
100 ml Coconut milk drink (The carton drink at 33 kcal per 100 ml, not tinned coconut milk. Tinned is roughly five times the calories.)
8 g Chia seeds
100 g, diced Pineapple (Added in the morning, not the night before. See the note. Flesh only.)
6 g Desiccated coconut
A squeeze Lime juice

METHOD
1. Stir the skyr, coconut drink, chia and oats together in a jar and leave in the fridge overnight.
2. In the morning, toast the desiccated coconut in a dry pan for a minute until it just colours.
3. Pile the pineapple on the oats, squeeze the lime over and scatter the coconut.

Contains gluten cereals and milk.
Oats count as a gluten cereal under UK labelling and ordinary oats are milled alongside wheat. Certified gluten-free oats are a separate ingredient here.
Coconut is not a tree nut under UK labelling.

RECIPE NOTES
Fresh pineapple contains an enzyme that breaks down protein and will turn skyr watery if it sits in it overnight. Tinned in juice, drained, does not, and can go in the night before.
Toast the coconut until it just colours. It takes a minute and burns in the second one.

Full recipe: https://www.getfuel8.com/recipes/pineapple-skyr-overnight-oats-coconut
