Ingredients
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2 ripe plantains
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1 tablespoon coconut oil
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1 cup dairy-free coconut yogurt
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1/2 cup fresh pineapple chunks
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1/2 cup fresh mango chunks
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1/4 cup fresh berries (e.g., strawberries, blueberries, or raspberries)
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2 tablespoons shredded coconut
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1 tablespoon chia seeds
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1 tablespoon agave syrup or maple syrup
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1/4 teaspoon ground cinnamon
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1 Pinch of salt
Directions
Serve your vegan Caribbean plantain breakfast bowl immediately while the plantains are warm, and enjoy the tropical blend of textures and flavors.
Adjust the sweetness with more or less agave syrup according to your preference. Feel free to customize this breakfast bowl with your favorite tropical fruits and toppings for a true Caribbean experience.
Steps
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1
Done
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Peel the ripe plantains and cut them into thick slices. |
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2
Done
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In a skillet, heat the coconut oil over medium heat. Add the plantain slices and cook for 2-3 minutes on each side until they are caramelized and slightly crispy. Remove from heat and set aside. |
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3
Done
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In a small bowl, mix the chia seeds with 3 tablespoons of water and let them sit for a few minutes until they form a gel-like consistency. |
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4
Done
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In serving bowls, start with a layer of coconut yogurt. |
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5
Done
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Arrange the caramelized plantain slices on top of the yogurt. |
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6
Done
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Add the fresh pineapple, mango, and mixed berries to the bowl. |
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7
Done
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Sprinkle shredded coconut over the fruit, followed by a drizzle of agave syrup. |
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8
Done
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Sprinkle chia seeds over the bowl for added fiber and texture. |
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9
Done
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Finish by dusting a pinch of ground cinnamon and a tiny pinch of salt over the top for extra Caribbean flavor. |
