This is a total no-fuss breakfast or snack that genuinely tastes more like a dessert. The combination of coconut and raspberry in this recipe are to die for and one of my all time favourite pairings. Another great thing about this dish is that you can make a big batch of it at the beginning of the week so that you know you always have something nutritious and delicious to hand no matter how busy you are.

Serves 2

 What you need

•  15g (1/4 cup) unsweetened shredded coconut
• 40g (1/4 cup) chia seeds
• 180ml (3/4 cup) full-fat coconut milk
• 120ml (1/2 cup) coconut water
• 1 teaspoon pure vanilla extract
• 60g (1/2 cup) raspberries, crushed

What you do

In a small bowl or jar, combine all the ingredients except the raspberries and mix well. Spoon the raspberries on top, then cover and leave in the fridge overnight.

Switch it up

This dish is also incredible topped with sliced banana or a sprinkling of pomegranate seeds.

Extracted from Naturally Sassy by Saskia Gregson-Williams. (Ebury Press, £16.99)

Photography by Matt Russell

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