Meat-Free Fuel American vegetarian vegan pescatarian high-protein

Coconut Yogurt Mango Passionfruit Bowl

Creamy coconut yogurt topped with fresh mango, passionfruit pulp, and toasted coconut, assembled fresh for a tropical American vegan breakfast bowl.

Not rated yet

American

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

5 minsPrep

0 minsCook

5 minsTotal

EasyLevel

🍵Sweet Tea 🍷Zuccardi Malbec

Nutrition per Serving

385 Calories

12g Protein

18g Fat

45g Carbs

28g Sugar

8g Fiber

85mg Sodium

0mg Chol

Ingredients

For 2 servings

unsweetened cultured coconut yogurt 450g (15.9 oz)

fresh mango 240g (8.5 oz)

ripe passionfruit 2

unsweetened coconut flakes 40g (1.4 oz)

chia seeds 40g (1.4 oz)

shelled hemp seeds 30g (1.1 oz)

pure maple syrup 20g (0.7 oz)

fresh lime zest 1 tsp

Instructions

Prep

Dice 240g fresh mango into bite-sized pieces. Scoop pulp from 2 ripe passionfruit (about 60g total). Measure out 40g chia seeds, 30g hemp seeds, 20g maple syrup. Zest 1 tsp fresh lime. Have 450g coconut yogurt and 40g coconut flakes ready.

Toast

Heat a dry pan over medium heat. Add 40g coconut flakes, toast 2 to 3 minutes, stirring occasionally, until golden and fragrant. Tip onto a plate to cool completely.

Build

Divide 450g coconut yogurt evenly between two bowls. Stir 0.5 tsp lime zest into each bowl until evenly mixed. Top each bowl with diced mango clustered on one side, then spoon half of the passionfruit pulp over the mango in each bowl.

Finish and plate

Sprinkle toasted coconut flakes, chia seeds, and hemp seeds evenly across both bowls. Drizzle 10g maple syrup over each bowl. Serve immediately while all components are fresh.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.