Ingredients
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1 cup coconut milk (canned or homemade)
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1/2 cup rolled oats (gluten-free if needed)
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1 ripe banana, sliced
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1/2 cup fresh pineapple chunks
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1/4 cup fresh mango chunks
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2 tablespoons shredded coconut
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1 tablespoon chia seeds
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1 tablespoon maple syrup or agave nectar (optional, for sweetness)
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1 Squeeze of fresh lime juice
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1 Fresh mint leaves for garnish
Directions
Dive into this Caribbean-inspired vegan coconut breakfast bowl and savor the tropical goodness. Mix the ingredients together before each bite for the ultimate flavor experience!
Feel free to customize your Caribbean-inspired breakfast bowl with your favorite tropical fruits like papaya, guava, or passion fruit for an even more authentic taste of the Caribbean.
Steps
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1
Done
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In a saucepan, bring the coconut milk to a gentle simmer over medium heat. |
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2
Done
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Stir in the rolled oats and reduce the heat to low. Simmer for 5-7 minutes, or until the oats have absorbed the coconut milk and the mixture thickens. Remove from heat. |
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3
Done
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If you prefer a sweeter breakfast, drizzle maple syrup or agave nectar over the cooked oats and stir to combine. |
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4
Done
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Transfer the cooked oats to a serving bowl. |
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5
Done
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Top the oats with slices of ripe banana, fresh pineapple chunks, and fresh mango chunks. |
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6
Done
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Sprinkle shredded coconut and chia seeds over the fruit. |
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7
Done
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Finish by squeezing fresh lime juice over the entire bowl for a zesty kick. |
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8
Done
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Garnish with a few fresh mint leaves for an extra burst of flavor and color. |
