300g Greek yoghurt OR whipped coconut milk (cream only)
1 tablespoon of icing sugar ( for coconut cream )
1 teaspoon vanilla
50g flaked almonds toasted
20g sunflower kernels toasted
10g chia seeds
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
200g blueberries ( frozen thawed for a few minutes)
To make coconut cream : Whip the cream only part of the can of coconut milk with vanilla & icing sugar.
OR Greek yoghurt stir in vanilla only.
Toast the almonds and sunflower until golden in a fry pan stir in spices and chia seeds.
Layer cream OR yoghurt then the nut mixture with blueberries on top. Continue layering finishing with blueberries.