Tropical Coconut Yogurt Bowl
A bright breakfast bowl with coconut yogurt, mango, toasted pumpkin seeds, and a drizzle of honey.
Total
10 min
Prep
10 min
Serves
2
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Recipe serves 2
Ingredients
- 2 cups coconut yogurt
- 1 whole ripe mango
- 1 whole banana
- 1/4 cup toasted pumpkin seeds
- 1 tbsp honey
- 1 tsp lime juice
- 2 tbsp shredded unsweetened coconut(optional)
Instructions
- 1
Spoon the coconut yogurt into two bowls.
- 2
Dice the mango and slice the banana, then arrange over the yogurt.
- 3
Drizzle each bowl with honey and lime juice.
- 4
Top with toasted pumpkin seeds and shredded coconut if using.
Nutrition per serving
Calories
420
21% of a 2,000 kcal day
| Protein | 6 g |
| Carbohydrate | 58 g |
| Fat | 19 g |
| Fiber | 7 g |
| Sugar | 38 g |
| Sodium | 60 mg |
Goes well with this
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Thai-Inspired Coconut Khichdi
A fusion twist using jasmine rice, mung beans, coconut milk, lemongrass, and galangal.
Vegetarian Pad Thai
Stir-fried rice noodles with tofu, peanuts, and bean sprouts in a tangy tamarind-based sauce.
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