Coconut-Mango Breakfast Parfaits with Rice Cereal
Coconut-Mango Breakfast Parfaits with Rice Cereal
Ingredients
- 2 tbsp (30 ml) maple syrup
- 1 cup (30 g) crispy rice cereal
- 2 tbsp coconut flakes
- 1 ½ cups (210 g) frozen mango cubes, thawed
- 1 tbsp (15 ml) maple syrup (optional)
- 1 ½ cups (375 ml) unsweetened plain vegan coconut yogurt
- 1 lime, grated zest only
Instructions
- In a small non-stick skillet, bring the syrup to a boil. Add the rice cereal. Continue to cook over medium-high heat, stirring constantly with a wooden spoon, until the cereal is coated with the syrup and is nicely browned, about 4 minutes. Transfer to a plate and let cool. Add the coconut.
Coconut-Mango Breakfast Parfaits with Rice Cereal