Cut the papaya in half lengthways and scoop out the seeds. Carefully scoop a little flesh from the centre of each half, keeping the papaya shells intact. Dice the removed papaya flesh and reserve for layering. Toss with the lime juice and honey and set aside.
To make the coconut chia pudding, place the coconut milk, chia seeds and maple syrup into a bowl, whisk well together. Cover and refrigerate for at least 3 hours, preferably overnight, until thick and creamy. Before serving, stir well and loosen with a splash of coconut milk if needed.
Make the Vanilla yoghurt. Combine the Greek yoghurt, honey and vanilla bean paste in a bowl. Mix until smooth and creamy. Refrigerate until ready to assemble.
To make the crunchy coconut granola preheat the oven to 155°C fan-forced / 175°C conventional. Line a baking tray with baking paper.
Combine the rolled oats, coconut shredded, pumpkin seeds, currents, almonds and cinnamon in a large bowl. Place the honey, brown sugar, coconut oil or olive into a small saucepan. Gently heat until the sugar has dissolved and the mixture is smooth.
Pour over the dry ingredients and mix until everything is evenly coated. Spread onto the prepared tray in an even layer. Bake for 15–20 minutes, stirring halfway through, until golden and toasted. Remove from the oven and allow to cool completely down on the tray. The granola will become crunchy as it cools.
Add a layer of vanilla yoghurt.
Spoon a generous layer of coconut chia pudding.
Spoon over some of the lime and honey marinated diced papaya.
Sprinkle generously with the crunchy coconut granola.
Finish with basil and serve with a lime wedge on the side for an extra squeeze of freshness.
2 servings