Tropical Yogurt Bowl with Mango Coconut

Bright and easy, this dairy-free Tropical Yogurt Bowl combines luscious mango, creamy coconut yogurt, and a sprinkle of chia seeds for a refreshing breakfast.

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Prep Time 10

Total Time 10

Servings: 1 serving

Course: Breakfast, Healthy

Cuisine: Dairy-Free, Tropical

Calories: 350

Ingredients Method Notes

Ingredients

Bowl Base Ingredients

1 cup dairy-free yogurt Coconut-based preferred, but almond works too.
1 medium ripe mango, diced Sweet and juicy.
2 tablespoons shredded coconut Unsweetened for a tropical touch.
1 tablespoon chia seeds Optional, for added texture.
1 tablespoon maple syrup Optional, adjust to taste.

Optional Add-Ins

1/2 medium kiwi, diced For extra flavor.
1/2 cup pineapple, diced Another tropical alternative.
a handful toasted nuts Such as pumpkin seeds for crunch.
1 tablespoon almond butter For added richness.

Method

Preparation

Start with a scoop of dairy-free yogurt in a bowl.
Scatter diced mango evenly over the yogurt.
Sprinkle shredded coconut on top.
If using, add chia seeds or granola for crunch.
Drizzle with maple syrup or honey as desired.
Let it chill for a few minutes to allow flavors to blend, if desired.

Notes

You can meal prep by portioning yogurt and diced mango in advance, keeping them in separate containers to avoid sogginess. Add coconut flakes just before serving for crunch. Enjoy within a day or two for best freshness.