Ingredients
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For the coconut water kefir base:
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1 cup unsweetened coconut water kefir (see Note)
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2 ripe bananas, sliced
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1 small frozen pineapple chunk, diced
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½ cup frozen mango chunks, thawed
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¼ cup chopped fresh strawberries
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¼ cup chopped fresh blueberries (optional)
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For the tropical fruit salsa:
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1 medium pineapple, cored and thinly sliced
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1 large papaya, cored and cubed
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1 small red onion, diced
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1 jalapeño pepper, seeded and minced (optional)
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2 tablespoons fresh lime juice
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2 tablespoons raw honey (optional)
Directions
Subtitle: A refreshing and nutritious breakfast bowl packed with flavorful coconut water kefir, antioxidant-rich açaí berries, and tropical fruits. Gluten-free, vegan, and perfect for busy mornings!
Ingredients:
For the coconut water kefir base:
1 cup unsweetened coconut water kefir (see Note)
2 ripe bananas, sliced
1 small frozen pineapple chunk, diced
½ cup frozen mango chunks, thawed
¼ cup chopped fresh strawberries
¼ cup chopped fresh blueberries (optional)
For the tropical fruit salsa:
1 medium pineapple, cored and thinly sliced
1 large papaya, cored and cubed
1 small red onion, diced
1 jalapeño pepper, seeded and minced (optional)
2 tablespoons fresh lime juice
2 tablespoons raw honey (optional)
Instructions:
1. In a blender, combine all ingredients for the coconut water kefir base until smooth. Divide among four serving glasses or bowls.
2. Top each serving with desired amounts of the tropical fruit salsa. Serve immediately.
Note: You can make your own coconut water kefir at home using plain unsweetened coconut milk and active kefir culture grains. Simply blend the coconut milk with the kefir grains in a high-speed blender for about 3 minutes, strain through a cheesecloth or nut milk bag, and voila! Your homemade coconut water kefir is ready to use.
Steps
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1
Done
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In a blender, combine all ingredients for the coconut water kefir base until smooth. Divide among four serving glasses or bowls. |
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2
Done
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Top each serving with desired amounts of the tropical fruit salsa. Serve immediately. |
