INGREDIENTS
170g Desiccated Coconut
375ml Coconut Milk, Full Fat
2¾ Cups (220g) Quick Oats
METHOD
1. Grease a 18cm round cake pan with butter/oil, line the bottom with parchment paper. Grease the parchment as well. Set aside.
2. Place coconut in a heat proof bowl.
3. In a small saucepan bring the coconut milk to a simmer, then pour over the Coconut, then stir.
4. Add quick oats and stir until combined.
5. Pour the batter into the pan. Let cool to room temperature, then Refrigerate until set, at least 4 hours.
NOTES
Serve with fresh fruits.
