Ingredients
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For the Coconut Rice:
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1 cup jasmine rice
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1 cup canned coconut milk
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1/2 cup water
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2 tbsp sugar
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1/4 tsp salt
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For the Toppings:
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1 ripe mango, sliced
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1/2 cup fresh pineapple chunks
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1 banana, sliced
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2 tbsp toasted shredded coconut
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2 tbsp chopped fresh mint leaves
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For the Thai-Inspired Sauce:
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2 tbsp soy sauce (or tamari for gluten-free)
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1 tbsp lime juice
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1 tbsp maple syrup (or agave nectar)
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1/2 tsp sriracha sauce (adjust to your spice preference)
Directions
For Assembling the Breakfast Bowl:
Divide the coconut rice among serving bowls.
Top with sliced mango, fresh pineapple chunks, banana slices, toasted shredded coconut, and chopped fresh mint leaves.
For the Thai-Inspired Sauce:
In a small bowl, whisk together the soy sauce (or tamari), lime juice, maple syrup (or agave nectar), and sriracha sauce until well combined.
Drizzle the Thai-inspired sauce over the fruit and rice in each bowl.
Customize your Thai-inspired coconut rice breakfast bowl with your favorite tropical fruits and adjust the sweetness and spiciness of the sauce to your preference. Enjoy this exotic and delicious breakfast!
Steps
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1
Done
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For the Coconut Rice: |
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2
Done
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Rinse the jasmine rice under cold water until the water runs clear. Drain well. |
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3
Done
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In a medium saucepan, combine the rinsed rice, canned coconut milk, water, sugar, and salt. Stir well. |
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4
Done
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Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and has absorbed the liquid. |
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5
Done
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Remove the saucepan from the heat and let it sit, covered, for 5 minutes. Then, fluff the rice with a fork. |
