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  • Writer's pictureYiannoulla Burness

Fruitful Summer Breakfast Bowl

Enjoy a tropical fruity breakfast to boost your immune system and get you started and on your way.

Tropical summer fruits are best eaten when they are in season as the flavour is more pronounced when the fruits are high in their natural sugars. Mango, pineapple, banana and coconut make a wonderful base for a breakfast bowl topped with sliced fruit and fresh or frozen berries along with your favourite toppings. Prepare the smoothie base and chill in the fridge for at least an hour before eating.


RECIPE

SMOOTHIE BASE

2 medium size mango peeled and roughly chopped

1 large banana, chopped into bite size pieces

1 medium ripe pineapple roughly chopped (keep some aside for topping)

1 cup coconut cream or coconut water or soft coconut flesh


TOPPING

1 large banana peeled and sliced

1/2 cup pineapple chopped into small chunks

2 passion fruit the pulp of

fresh or frozen berries of choice

shredded coconut

pomegranate seeds

pepitas

buckinis (protein packed seeds) or replace with other seeds or nuts


METHOD

*In a blender add the smoothie base ingredients and blend to form a thick puree. If you want your smoothie base chunky then blitz a couple of times then pour into serving bowls.

*If you want your smoothie base to be chilled place in the fridge for at least 1 hour.

*Top smoothie base with sliced banana and chopped pineapple .

*Add some berries of choice.

*Drizzle with fresh passion fruit pulp.

*Add some pepitas and pomegranate seeds for texture and added crunch.

* Scatter shredded coconut for extra fibre.

* Add some buckinis for extra goodness and crunch.

SERVE WITH A DOLLOP OF YOGURT OR COCONUT OR CASHEW CREAM

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