Mango Kiwi Breakfast Parfaits (Paleo, AIP)
Servings: 2 servings
A fabulous make-ahead option, this breakfast recipe will give you tropical vibes and keep you full until lunch.
Ingredients
For the base:
- 1 13.5 oz can Coconut Milk (can also use 2 cups tigernut milk or a nut milk as well)
- 1 tsp Maple Syrup (or Honey)
- 2 tsp Gelatin (see notes for changing thickness of the mixture, can also use Agar Powder for Vegan or Vegetarian)
- 1 cup Mango (peeled and cubed - either fresh or frozen is fine)
For the toppings:
- 1 Kiwi (peeled and diced)
- 1 Mango (peeled, pit removed, and diced)
- 1 tbsp Toasted Coconut Flakes
Instructions
- Put all of the ingredients for the base into a blender and blend until smooth (about 1 minute).
- Transfer the mixture to a small sauce pan and cook over medium low heat until the mixture is hot to the touch, about 3-5 minutes.
- Pour the mixture into small containers (whatever you plan on serving them in - or you can use a larger container if you're just going to scoop out a little each time). Put into the refrigerator and chill for at least 4 hours to set up.
- Once the mixture is set up, prepare the toppings and serve!
Notes
2 teaspoons of gelatin gives a good creamy but not too firm mixture. If you prefer it to be slightly looser, like yogurt, use only 1 teaspoon. And if you prefer it to be more solid, like a panna cotta, then use 1 tablespoon (3 teaspoons).
If making this ahead and storing with the toppings, reserve the toasted coconut flakes in a separate container and add just before serving. Otherwise, they'll get soggy.
This can be made ahead of time and stored in the fridge for up to 5 days.
Nutrition
Calories: 180kcalCarbohydrates: 38gProtein: 6gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 12mgPotassium: 478mgFiber: 5gSugar: 32gVitamin A: 2052IUVitamin C: 110mgCalcium: 43mgIron: 1mg
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingautoimmune !