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Pineapple and Skyr Overnight Oats with Toasted Coconut

Make pineapple and skyr overnight oats with toasted coconut, from the first ingredient to the finished dish.

1 serving · 7 ingredients · 3 steps

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Pineapple and Skyr Overnight Oats with Toasted Coconut, plated and ready to serve. — The finished recipe. Pineapple and Skyr Overnight Oats with Toasted Coconut

Ingredients 1 to 6 for pineapple and skyr overnight oats with toasted coconut arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 7 for pineapple and skyr overnight oats with toasted coconut arranged separately on a dark worktop. — Ingredients 7 to 7. A squeeze Lime juice

Pineapple and Skyr Overnight Oats with Toasted Coconut, preparation step 1: Stir the skyr, coconut drink, chia and oats together in a jar and leave in the fridge overnight. — Step 1. Stir the skyr, coconut drink, chia and oats together in a jar and leave in the fridge overnight.

Pineapple and Skyr Overnight Oats with Toasted Coconut, preparation step 2: In the morning, toast the desiccated coconut in a dry pan for a minute until it just colours. — Step 2. In the morning, toast the desiccated coconut in a dry pan for a minute until it just colours.

The finished pineapple and skyr overnight oats with toasted coconut. — Step 3. Pile the pineapple on the oats, squeeze the lime over and scatter the coconut.

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