Breakfast Brunch

Stewed Pineapple Overnight Oats

A taste that will take you to a tropical island. As seen on Expresso Morning Show or Afternoon Express, SABC3.

INGREDIENTS FOR THE STEW PINEAPPLE:

1 x pineapple cut into small chunks (about 2 – 2 ½ cups)

100 ml x Tropika Slenda Pineapple with a Twist of Kiwi Fruit

¼ teaspoons x cinnamon

1 x star anise

INGREDIENTS FOR THE OATS:

½ cup x rolled oats

1 heaped tablespoon x desiccated coconut + extra for sprinkling

100 ml x coconut milk

few drops of vanilla extract

2 teaspoons x honey

cinnamon to decorate

Place the pineapple, Tropika Slenda, cinnamon and star anise in a saucepan over a medium heat. Stew for 12-15 minutes, stirring regularly, until the pineapple has softened and most of the liquid has reduced.
Take the pot off the heat. Remove the star anise and transfer the pineapple to a bowl. Set aside to cool.
Mix the oats and coconut in a bowl. In a separate bowl whisk the coconut milk, vanilla extract and honey together until combined. Pour the liquid over the oats and stir. Cover and leave in the fridge overnight.
Just before serving top the oats with a few spoons of stewed pineapple. Sprinkle with extra coconut and a few pinches of cinnamon.