Ingredients
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For the fruit bowl:
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1 large ripe pineapple, peeled and sliced into wedges (about 1 cup)
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1 cup frozen mango chunks (thawed)
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1/2 cup fresh papaya, cubed (or 1/2 cup canned papaya if you prefer)
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1/2 banana, sliced
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1/2 kiwi, sliced
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1/2 cup strawberries, hulled and sliced
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1/2 cup blueberries
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1 tbsp chopped fresh mint leaves
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For the coconut yogurt topping:
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1/2 cup unsweetened vanilla almond milk yogurt
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1/2 cup unsweetened coconut flakes (chilled)
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1 tbsp arrowroot powder
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Pinch of sea salt
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For the granola:
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1/2 cup gluten-free oats
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1/4 cup raw sunflower seeds
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1/4 cup raw pumpkin seeds
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1/4 cup raw pecans (optional)
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1/4 cup maple syrup
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2 tbsp unsweetened shredded coconut
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2 tbsp chia seeds
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Pinch of cinnamon
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Pinch of sea salt
Directions
Subtitle: A Tropical Paradise of Flavors, Textures, and Colors in Every Bite!
Description: This one-bowl wonder is packed with exotic fruits, creamy coconut milk, crunchy nuts, and nutritious superfoods, taking you on a culinary journey around the world without ever leaving your kitchen!
Ingredients:
For the fruit bowl:
1 large ripe pineapple, peeled and sliced into wedges (about 1 cup)
1 cup frozen mango chunks (thawed)
1/2 cup fresh papaya, cubed (or 1/2 cup canned papaya if you prefer)
1/2 banana, sliced
1/2 kiwi, sliced
1/2 cup strawberries, hulled and sliced
1/2 cup blueberries
1 tbsp chopped fresh mint leaves
For the coconut yogurt topping:
1/2 cup unsweetened vanilla almond milk yogurt
1/2 cup unsweetened coconut flakes (chilled)
1 tbsp arrowroot powder
Pinch of sea salt
For the granola:
1/2 cup gluten-free oats
1/4 cup raw sunflower seeds
1/4 cup raw pumpkin seeds
1/4 cup raw pecans (optional)
1/4 cup maple syrup
2 tbsp unsweetened shredded coconut
2 tbsp chia seeds
Pinch of cinnamon
Pinch of sea salt
Instructions:
1. Prepare the fruit bowl: Add all the ingredients to a large mixing bowl and toss gently until well combined. Cover and refrigerate while preparing the other components.
2. Make the coconut yogurt topping: Combine all the ingredients in a small blender and blend on high speed until smooth and thickened. Set aside.
3. Prepare the granola: Preheat your oven to 350°F (175°C). Whisk together the oats, sunflower seeds, pumpkin seeds, and pecans (if using) in a large mixing bowl.
In a separate small saucepan over low heat, combine the maple syrup, water, and coconut oil. Stir constantly until the mixture comes to a simmer. Remove from heat and pour over the dry ingredients. Mix well to coat everything evenly.
Transfer the mixture to a baking sheet lined with parchment paper. Bake for about 15 minutes, stirring occasionally, until golden brown and fragrant. Remove from heat and transfer to a large plate to cool completely.
4. Assemble the dessert: Divide the prepared fruit bowl among four serving bowls. Top each serving with 1 tablespoon of the chilled coconut yogurt topping and 1/4 cup of the cooled granola. Serve immediately and enjoy!
Note: For a spicier twist, try adding 1 teaspoon of ground cayenne pepper or chili powder to the fruit mix before assembling.
Steps
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1
Done
|
Prepare the fruit bowl: Add all the ingredients to a large mixing bowl and toss gently until well combined. Cover and refrigerate while preparing the other components. |
|
2
Done
|
Make the coconut yogurt topping: Combine all the ingredients in a small blender and blend on high speed until smooth and thickened. Set aside. |
|
3
Done
|
Prepare the granola: Preheat your oven to 350°F (175°C). Whisk together the oats, sunflower seeds, pumpkin seeds, and pecans (if using) in a large mixing bowl. In a separate small saucepan over low heat, combine the maple syrup, water, and coconut oil. Stir constantly until the mixture comes to a simmer. Remove from heat and pour over the dry ingredients. Mix well to coat everything evenly. Transfer the mixture to a baking sheet lined with parchment paper. Bake for about 15 minutes, stirring occasionally, until golden brown and fragrant. Remove from heat and transfer to a large plate to cool completely. |
|
4
Done
|
Assemble the dessert: Divide the prepared fruit bowl among four serving bowls. Top each serving with 1 tablespoon of the chilled coconut yogurt topping and 1/4 cup of the cooled granola. Serve immediately and enjoy! Note: For a spicier twist, try adding 1 teaspoon of ground cayenne pepper or chili powder to the fruit mix before assembling. |
