Pink Ribbon brekkie

We’re only halfway through May, so there is still time to register and host a yummy Pink Ribbon Breakfast for breast cancer.

Celebrity chef Brett McGregor, winner of New Zealand’s first MasterChef competition, has a personal reason for urging Cantabrians to host a special breakfast.

“My family has had dealings with cancer in many forms,” says Brett. “Over the past four years I have had to watch a family member go through incurable breast cancer, something she simply doesn’t deserve. No one does. I am involved to simply support them and to help raise funds to help others.”

Throughout May, tens of thousands of Kiwis host special events in their homes, workplaces and communities in aid of Breast Cancer Foundation NZ.

“Hosting a Pink Ribbon Breakfast is not just an incredible way to raise vital funds for breast cancer research, education campaigns and patient support services, it’s also a whole lot
of fun,” says Ah-Leen Rayner, chief executive of the Breast Cancer Foundation NZ.

Breast cancer is the most common female cancer, with around 385 women in Canterbury being diagnosed every year.

To provide inspiration for a Pink Ribbon Breakfast menu, Brett has created this delicious new recipe that is sure to be a crowd pleaser.

Mixed Berry Haupia (Hawaiian Coconut Pudding)

Serves 4. Prep time 10 mins, cook time 25 mins.

INGREDIENTS

1 cup coconut milk
1/4 cup sugar or to taste
1/4 cup cornflour
1/2 cup milk
2 Tbsp freeze dried red berries, crushed
1/4 – 1/2 cup un-cooked tapioca pearls (or chia seeds)
2 cups mixed fresh or frozen berries, roughly chopped, divided
3/4 cup extra coconut milk, divided
1/2 cup blackcurrant juice
1 Tbsp honey or maple syrup (optional)
2 Tbsp toasted granola
Freeze-dried berries to garnish

METHOD

1. Combine 1 cup coconut milk and sugar in a saucepan and bring to a simmer over medium-low heat. In a small bowl, whisk the cornflour and water until smooth. Add the cornflour slurry to the saucepan and continue to cook, whisking continuously until the mixture thickens to a pudding-like texture. Quickly add the freeze-dried crushed berries and combine. Remove from the heat and pour into a loaf pan, or a dish of similar size. There is no need to grease the pan. Cover with plastic wrap and transfer to fridge to chill and set, about two to three hours.
2. If using tapioca, cook as directed on packet. Set aside.
3. In your blender or food processor, purée 1.5 cups mixed berries with 1/2 cup of coconut milk until smooth. Add the juice and stir until the purée reaches your desired consistency. I like mine a little thick. Add the honey or syrup, to taste. Finally, add the prepared tapioca or chia and let the mixture chill in fridge until cold or until haupia has set.
4. To serve, slice haupia into cubes. Portion out tapioca/chia mixture into individual bowls, then garnish with cubes, remaining diced berries, granola, freeze dried berries, and a swirl of the remaining coconut milk. Enjoy cold.

To host a Pink Ribbon Breakfast, head to pinkribbonbreakfast.co.nz to sign up. Once registered, hosts will receive a free host kit with ideas and supplies to get them started.