Caribbean Coconut Muesli from The Four Seasons, Nevis

Someone from Four Seasons read my recent post on
coconut yogurt and noticed I mentioned my kids liked the Caribbean muesli as well as the yogurt. I neglected to ask for the recipe when we were there so the chef at Four Seasons was nice enough to email the recipe to me recently. Four Seasons has been very generous in sharing their recipes. Thank you Chef Andreas Donnerbauer!

Let me warn you, this is sweet. Coconut creme is very sweet and frankly, I only added a very small amount of honey. As far as I'm concerned, it really doesn't need any honey at all. Taste before you add it. I do remember now my kids mentioned how sweet it was and said they could never have eaten an entire bowlful, but I noticed they sure made inroads! 

I also toasted my sliced almonds AND added some dried cranberries. This would be fabulous with fresh fruit which would certainly help cut the sweetness.  You muesli lovers can add or subtract anything you want.

Caribbean Coconut Muesli
Courtesy Andreas Donnerbauer, Executive Chef, Four Seasons Nevis

1 generous cup quick cooking oats (I used McCanns)
1 1/2 cups skim milk
1/2 cup yogurt (I used Fage)
4 ounces coconut cream
2 tablespoons coconut, toasted until golden brown (add more for garnish)
2 tablespoons raisins
3 ounces honey (I really don't think you need this)
1 tablespoons sliced almonds (I toasted these; hazelnuts would be good too.)

Soak oats in the skim milk overnight. The next morning add the yogurt and the coconut cream. Add the toasted coconut, raisins, almonds and honey, if using. Mix well and serve cold. Garnish with toasted coconut on top.         


  1. How generous of Four Seasons!!! It sounds wonderful.

  2. Looks exotic and delicious, although I bet it would taste even better overlooking a sandy beach.
    I wonder if you could use regular coconut milk. The other day I mistakenly added the kind of coconut cream used for cocktails to my curry and we had to throw it out, it was sickly sweet.

  3. This would be perfect over my yogirt in the morning since I only use a small amount on any given day. Next to lemons coconut is my favourite!

  4. It sounds wonderful. It is so nice when chefs share their recipes.

  5. I'm pretty sure I could convince myself I was vacationing in the tropics if I had this for breakfast. Looks fabulous!

  6. Isn't it fabulous when you get such a treasured recipe from a restaurant you like? As I love all things coconut, I know this would be a winner for me.
    *kisses* HH

  7. i love muesli !! this one looks AWESOME

  8. Heaven! But I hate to give up the honey flavor... I'll take your word for it though.

  9. That sounds amazing Barbara and I have all the ingredients. Think I will leave out the honey and maybe add a sprinkle of cinnamon. *slurp*

  10. This looks delightful and I would say this is probably a sweet weekend luxury for me, when a touch more sweetness is always warranted!

  11. Deliciously exotic!



  12. This muesli sounds amazing. How wonderful and so nice of Four Seasons! :)

  13. Wow, Barbara, you have a great relationship with the Four Seasons folks--how nice! I agree, the honey is unnecessary, but what a delicious assembly of ingredients.

  14. Sounds like a taste of the islands for breakfast! The toasted coconut on top looks fantastic.

  15. How fun to have a recipe to remind you of your fabulous trip!

  16. I usually use unsweetened coconut cream - this sounds so good!

  17. i generally find muesli unappetizing, though i'm not sure why. the coconut involved here changes everything--great dish!

  18. Thank you so much for posting this! I just came back from Four Seasons Nevis and have been craving their muesli. I never had muesli before, but their version is delicious!

  19. Thank you! We just got back from the Four Seasons a few weeks ago and I finally decided to see if I could replicate their muesli. The makes it easy!



Related Posts with Thumbnails