Ingredients
Method
- In a small skillet over medium heat, toast the shredded coconut and sliced almonds, stirring frequently, until golden and fragrant (about 3-4 minutes). Remove from heat and let cool.
- In a medium bowl, combine the Greek yogurt, chia seeds, honey, vanilla extract, and a pinch of sea salt. Stir well to combine.
- Divide the yogurt mixture between two serving bowls.
- Top each bowl with diced mango, then sprinkle with the toasted coconut-almond mixture.
- Garnish with fresh mint leaves if desired and serve immediately.
Nutrition
Notes
Ingredient Swap: If you’re not a fan of Greek yogurt, I’ve made this with a thick coconut yogurt for a dairy-free version that works just as well.
Storage Instructions: I don’t recommend storing assembled bowls because the toasted coconut and almonds will lose their crunch.
Instead, keep the yogurt mixture and toppings separate in the fridge for up to two days, then assemble when you’re ready to eat.
Make-
Ahead Tip: You can prep the toasted coconut and almonds a day ahead and store them in an airtight container at room temperature.
This saves time in the morning and keeps everything fresh.
Common Mistake to Avoid: Don’t skip toasting the coconut and almonds.
I’ve tried it without and the texture was flat.
That quick toast in the skillet brings out a nutty, warm flavor that makes the whole bowl sing.
Serving Suggestion: I love serving this in chilled bowls for a refreshing start to the day.
If I’m making it for a brunch, I’ll add a handful of fresh berries on top for extra color and sweetness.
Equipment Alternative: If you don’t have a small skillet, you can toast the coconut and almonds in the oven at 350°F for about 5 minutes, keeping a close eye so they don’t burn.
I’ve done this when multitasking and it works perfectly.
