As a food Blogger I try a lot of recipes. Sometimes they work out sometimes they don’t. But wastefulness and discarding products is something I try to avoid by simple feeding left overs like these gooseberries. Admittedly anything frozen is probably more appropriate for a summer recipe but I have to admit it is a bit hard for me to let go of summer and all the wonderful fruits that go with the season. Berries on top of that are my favourite ingredient when baking anything. With the seasonal change pears, apples, pumpkins and tangerines are at the centre of my baking experiments.
This recipe is an adaptation to the infamous overnight oats. This way of making oats has been a trend on all major food sights because its even more healthy than cooked oats and less time consuming. But if you are looking to change it up a little bit my advice would be this Coconut Overnight Pudding which is a bit more of a healthy dessert. Coconut Overnight Pudding might also be a bit heavier but is made in a similar way. You can substitute the Coconut milk with water in order to safe some calories.
- 150 g Flaked Coconuts
- 185 g Coconut milk
- 25 g Agave Sirup
- 2 teaspoons of Matcha
- 85 g frozen Gooseberries
- Mix Coconut milk, Flaked Coconuts and Agave sirup together and let it sit for a few hours or over night.
- As soon as the Pudding is done take one halve of the Pudding and add Matcha to that halve. Then top with the Gooseberries and enjoy.
I hope you like this recipe as much as I do 🙂