Bring the tropics to your breakfast table with these simple, light, filling breakfast bowls full of nutritious ingredients.
Course: Breakfast, Gluten-Free, Vegan
Author: Jess Smith via Inquiring Chef
1can (14oz) Light Coconut Milk
4cupscubed Mango (fresh or frozen)
1cupAlmond Milk, plus extra if needed (see note)
Whisk chia seeds into coconut milk. Refrigerate for four hours and up to overnight. (The mixture will thicken as it sits.)
Combine chia / coconut mixture, mango, milk and almond extract in the bowl of a food processor or blender. Blend until smooth, adding additional milk if needed (it should be a thick smoothie consistency).
Note: At this point you can refrigerate the mixture for up to 4 days. Just refrigerate and stir well before serving.
Pour into bowls and top with raspberries and toasted coconut.
I like the flavor of almond milk here, but any milk will work, or use additional light coconut milk if you'd like!