Hello sunshine! Have I got a treat for you today – a super simple breakfast idea with lots of goodness! The healthy fats and probiotics in the coconut yoghurt, the vitamins and minerals in the fruits (so much vitamin C!), and the fibre and minerals (magnesium and zinc, to name a few!) in the oats – all the things! Something to make those tummies sing, that's for sure!
The best part, Ceylon Coconut Company have started making coconut yoghurt right here in Sri Lanka – that's a first for this island! It's big news and I'm so excited that I don't have to make it from scratch anymore. It's all natural, vegan and with no added sugar. Hooray! You can get it from the Good Market shop and Saturday Market. Maybe now I can finally repopulate my gut with some healthy bacteria and start smashing those gym workouts again! Hmmm... except that Mr. Jungle Shakti keeps eating it all!!
Another note, for this recipe I have used chocolate and walnut granola (you simply switch the peanut butter in this recipe with cacao spread and swap the cashews and coconut for walnuts). But, I actually feel like the tropical flavours in the original granola would have been better. So try that first, I reckon.
2-3 ripe cavendish bananas, sliced and frozen overnight
2 tbsp coconut milk
pulp of 2 passionfruit
1/3 cup unsweetened coconut yoghurt
1/4 cup fresh mango, roughly cubed
3-4 tbsp of Peanut Butter, Treacle & Toasted Coconut Granola
Start by making the banana icecream. Simple blend the frozen banana and coconut milk in a high powered blender (I use a Nutribullet) until a soft serve consistency is reached. Add half the passionfruit pulp and pulse quickly to combine.
Next, simply spoon half the yoghurt into a parfait glass or mason jar, then alternating layers of mango, passionfruit and granola until you reach the top. Scoop over the banana icecream and sprinkle with a little more granola. Serve immediately!