FRUIT SALAD WITH COCONUT YOGHURT
2 kiwi fruit, peeled and cut into 1 cm pieces1 mango, peeled and cut into 1 cm pieces1 custard apple (cherimoya), peeled and cut into 1 cm pieces½ pineapple, peeled and cut into 1 cm pieces400 g seedless watermelon, cut into 1 cm pieces80 g (½ cup) blueberries 2 tablespoons chopped mint leavesblack chia seeds*, to serve COCONUT YOGHURT flesh and water of 4 young green coconuts* juice of 2 lemons or limes1–2 vanilla pods, split and seeds scrapedyacon syrup*, maple syrup or honey, to taste2 probiotic capsules* * See Glossary To make the coconut yoghurt, combine the coconut flesh, one-third of the coconut water, the lemon or lime juice, vanilla seeds and sweetener to taste. Blend until smooth and creamy. Depending on the consistency you prefer, you can add more coconut water. Pass through a fine sieve so that it is completely smooth. Open your probiotic capsules, add the contents to the coconut water mix and stir well to combine. Pour into a 1-lit...