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Coconut Yogurt Bowl with Fresh Mango

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Breakfast
Servings 2 servings
Calories 300 kcal

Ingredients
  

  • For the Yogurt Base
  • 2 cups coconut yogurt (unsweetened or lightly sweetened)
  • 1 teaspoon vanilla extract (optional)
  • 1–2 teaspoons maple syrup or agave (optional, for added sweetness)
  • For the Fruit
  • 1 large ripe mango, peeled and diced
  • 1 kiwi, peeled and sliced (optional)
  • 1/4 cup pineapple chunks (optional)
  • Topping Ideas
  • Granola
  • Chia seeds
  • Hemp seeds
  • Toasted coconut flakes
  • Almonds or cashews
  • Fresh mint leaves
  • Lime zest

Instructions
 

  • Place the coconut yogurt in a mixing bowl. Stir in the vanilla extract and sweetener if desired.
  • Prepare the mango by peeling it, removing the pit, and cutting it into cubes.
  • Slice additional fruits like kiwi or pineapple if you want extra toppings.
  • Spoon the coconut yogurt into two separate serving bowls.
  • Add the fresh mango evenly across both bowls.
  • Sprinkle toppings such as granola, chia seeds, coconut flakes, or nuts.
  • Garnish with mint leaves or a touch of lime zest if desired.
  • Enjoy immediately while the fruit is fresh and the toppings are crisp.