
Ingredients (for 4 portions):
- 2 cups Teff
- 1 ripe mango
- 1 lime
- 4 tbsp chopped hazelnuts
- 4 tbsp coconut flakes
- 2 bananas
- 200 ml almond milk
- 2 passion fruits
Preparation:
Mix 2 cups of Teff with 4 cups of water and bring to boil, then reduce the heat. For a particularly sticky consistency, simmer and lightly overcook. Put the teff aside and allow to cool.
When boiling the teff, puree the mango with lime juice and place in a bowl. Roast the hazelnut and coconut separately in a pan without oil until they have a golden brown color.
Puree the bananas with the almond milk and 2/3 of the cooked teff in the electric food masher, then add the still whole teff to the mixture. Divide the mango puree into glasses or bowls. Squeeze half a passion fruit and divide it between the glasses as well. Then sprinkle the hazelnut and coconut pieces onto the mixture and garnish the glass with a slice of lime!
A big thank you goes to the exceptional chef Firly Oryza who shared this great recipe with us.
Additional information
For more information on the raw material Teff, you can also visit our page Teff raw material.