Makes 4-6 cups
Prep time: 10 mins
Cook time: 10 mins plus 1 hour chill time
Ingredients
· 3 cups brown or white teff grain
· 1 cup coconut cream
· 2 cups coconut water
· 1 cup coconut sugar
· 1 lime leaf
· 1 mango, diced
· Toasted cashews
· 4 tbsp coconut yoghurt
· Finely sliced lime leaf, to garnish
Method
1. Combine teff, coconut cream, coconut water and lime leaf in a saucepan and bring to a boil.
2. Reduce the heat and simmer, partially covered, for about 10 minutes, stirring regularly.
3. Remove the lime leaf and cool for at least 1 hour, or chill overnight.
4. Spoon into chilled glasses and top with mango, cashews, coconut yoghurt and sliced lime leaf.
Recipe inspiration courtesy of Outback Harvest.