Recipe courtesy of Melbourne Foodie Finds
2 ½ Cups rolled oats
1 Ruby Rise Red Papaya, seeds removed, ¾ chopped roughly, ¼ sliced
1 teaspoon lime juice
1 cup toasted coconut
1 cup coconut yoghurt
1 cup almond milk
1 tsp maple syrup
Combine oats, coconut yoghurt, almond milk, coconut and syrup in a small bowl. Stir well. Cover and let it sit overnight in the fridge.
When ready to serve, prepare the Papaya puree. Blend ¾ of the chopped papaya in a blender with lime juice. Blend until smooth.
Layer the base of 2 mason jars with papaya puree, then layer a sprinkle of toasted coconut on top. Add the oats until there is 3 cm left in the jar.
Top the oats with sliced papaya pieces and remaining toasted coconut.