Tropical Greek Yogurt Bowl with Mango and Coconut
A bright, beachy breakfast bowl of thick Greek yogurt with sweet mango, toasted coconut, and hemp seeds for a protein lift.
- Total
- 6 min
- Serves
- 1
A bright, beachy breakfast bowl of thick Greek yogurt with sweet mango, toasted coconut, and hemp seeds for a protein lift.
Ingredients
- 0.75 cup nonfat Greek yogurt
- 0.5 cup ripe mango, diced
- 1.5 tbsp unsweetened coconut flakes
- 1 tbsp hemp seeds
- 1 tbsp honey
Instructions
- Toast the coconut flakes in a dry skillet over medium heat for 1 to 2 minutes, shaking often, until they turn golden and smell fragrant, then tip onto a plate so they stop cooking.
- Spoon the Greek yogurt into a bowl and smooth the surface.
- Pile the diced mango over one side of the yogurt and scatter the hemp seeds across the top.
- Sprinkle the toasted coconut over everything and finish with a drizzle of honey. Eat right away while the coconut is still crisp.
Nutrition (per serving)
- Calories
- 339
- Protein
- 22 g
- Fat
- 19 g
- Carbs
- 39 g
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