Tropical Breakfast Cups
A light and healthy breakfast wonders! These tropical breakfast cups are filled with creamy yoghurt, cereal and fresh tropical fruits. They will become your regular breakfast choice.
Prep time: 15 minutes Cooking time: 5 minutes Serves: 4
½ fresh pineapple, peeled,cored & cubed. Reserve a few slices for garnish (we love Dole)
1 mango, stone and skin removed and cubed
4 passionfruit, pulp scooped out
2 lime, halved
A handful of fresh mint, shredded (we love Superb Herb)
2 cups muesli/granola (we love Chantal Organics)
2 cups plain yoghurt (we love Anchor)
4 tsp honey (we love Airborne – Vipers Bugloss)
½ cup shredded coconut (we love Alison’s Pantry)
- Toast the coconut shavings in a dry non stick fry pan over medium high heat until crisp and golden. Set aside.
- In a mixing bowl fold together the mango, pineapple, passion fruit pulp, lime juice and mint. Set aside.
- In pretty little glasses, build your breakfast cups! Layer the fruit, cereal, yoghurt and honey. Repeat to create 2-3 layers depending on your glass size.
- Top with coconut shavings, pineapple and a drizzle of honey.