Stonefruit Breakfast Jars

An easy plum and coconut breakfast you can make the night before!

1 cup coconut water

Zest and juice 1 lime

2 tablespoons coconut sugar

1 cup Greek yogurt

½ teaspoon vanilla bean paste

1 tablespoon honey

4 plums

4 apricots

4 peaches

1 nectarine

1 cup toasted muesli

Mint leaves to serve

Place coconut water in a small saucepan with lime juice and coconut sugar. Bring to the boil and boil for 2-3 mins until slightly thickened. Allow to cool, stir in zest.
Place yogurt, vanilla and honey in a small bowl and mix well to combine.
Roughly cut fruit and divide muesli and fruit between glasses or bowls. Pour syrup over the fruit and top with yogurt. Garnish with mint leaves.

Recipe and image reproduced with permission from Australian Summer Stonefruit.

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