Mango and Pineapple Tropical Breakfast Parfait
Serves 2 | with Coconut Yoghurt, Granola and Desiccated Coconut
Get that beachside feeling for breakfast with this Piña Colada Style Breakfast Parfait. Layer tropical yoghurt, pineapple, kiwi and granola for an extra special start to the morning.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 tin(s)
Pineapple Rings
1 unit(s)
Mango
320 grams
Natural Coconut Milk Yoghurt Alternative
15 grams
Desiccated Coconut
120 grams
Granola
(Contains Cereals containing gluten May contain Nuts, Milk, Soya)
Not included in your delivery
2 tbsp
Honey
Nutritional information
Utensils
Instructions
a) Remove the pineapple rings from the tin, keeping the pineapple juice for later. Cut the rings into small chunks.
b) Peel the mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone).
a) In a medium bowl, combine the coconut milk yoghurt, desiccated coconut and 2 tbsp of the reserved pineapple juice. Discard any remaining pineapple juice.
b) If you like your yoghurt a little sweeter, add honey to taste (see pantry for recommended amount).
a) Divide half the tropical yoghurt between 2 appropriately sized glasses.
b) Top with half the granola, followed by half the pineapple chunks and half the mango chunks.
c) Repeat with the remaining yoghurt, granola, pineapple and mango to finish.
Enjoy!
