Coconut Muesli

Serves: 10

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Ingredients

Palm sugar syrup

200 grams palm sugar, coarsely chopped
3/4 cup water

Muesli

3 cups (300 grams) whole grain oats
4-6 cups (200-300 grams) flaked coconut
1 cup (125 grams) sunflower seeds
1 cup (150 grams) peanuts (unsalted)
1 cup (125 grams) macadamia nuts
1/4 cup sesame seeds, toasted

To Accompany

Unsweetened plain yoghurt
Tropical flavours of palm sugar syrup, toasted coconut and macadamia nuts flourish in this recipe. It is based on the muesli served to me at the Honeymoon Guest House in Bali and I love its intense coconut flavour and content. Served with the fruit salad and plenty of yoghurt, this makes a refreshing start to Christmas day.


Method

1.  Place the palm sugar and water into a saucepan and warm over a low heat stirring until dissolved.

2.  Toss together the whole grain oats, coconut, sunflower seeds, peanuts and macadamia nuts with the palm sugar syrup.

3.  Arrange the mixture on a baking-paper lined baking tray and roast at 140 degrees Celsius for 45 minutes or until the mixture is golden. Allow to cool before stirring in the toasted sesame seeds. Serve in tall glasses with plenty of thick yoghurt and the Tropical Lemon Grass and Lime Fruit Salad on top. Store in an airtight container.


Cooks Tips

You will find flaked coconut in Asian stores or where there is a Pacific Is market. Otherwise look
for coconut thread, which is frequently available in supermarkets. Keep coconut in the refrigerator or freezer as in summer it can go rancid.
If you do not halve palm sugar, use Demerara sugar.