Tropical Mango Strawberry Yogurt Bowl with Toasted Coconut
This 5-minute tropical mango strawberry yogurt bowl pairs creamy Greek yogurt with sun-ripened fruit, golden toasted coconut, and a raw honey drizzle for a high-protein, bistro-style breakfast.
Ingredients
- 1 cup plain Greek yogurt whole milk or 2%
- ½ cup fresh mango diced
- 4-5 fresh strawberries hulled and halved
- ½ ripe banana sliced into coins
- 1 tbsp toasted coconut flakes unsweetened
- 1 tsp chia seeds
- 1-2 tsp raw honey
Instructions
- Build the Base: Spoon the plain Greek yogurt into a serving bowl and smooth the top gently with the back of a spoon.
- Add the Fresh Fruit: Arrange the diced mango, sliced banana coins, and halved strawberries over top of the yogurt.
- Add Crunch & Drizzle: Sprinkle toasted coconut flakes and chia seeds.
- Finish with a generous drizzle of raw honey right over the fruit and yogurt.
- Serve: Enjoy immediately with a spoon!
Notes
- Fruit Selection Tip: If fresh mangos are out of season, use thawed frozen diced mango! Spoon the natural fruit juices from the thawed mango directly over the yogurt for extra tropical sweetness.
- Toasting Coconut: If using raw coconut, toss coconut flakes in a dry skillet over medium-low heat for 2–3 minutes until fragrant and light golden. Let cool before topping to keep them crisp. To make life easier, grab a bag of my favorite unsweetened toasted coconut.
- Make-Ahead / Meal Prep: Prep yogurt and cut fruit in separate airtight glass containers for up to 3 days. Assemble and add crunchy toppings right before serving so the coconut stays toasted.
- Yogurt Swap: Substitute plain Greek yogurt with vanilla Greek yogurt, whipped cottage cheese, or a dairy-free coconut yogurt alternative.