Pineapple Coconut Yogurt Bowl

9 min · 2 servings · beginner · breakfast · gluten-free · summer · vegetarian

Cool yogurt topped with fresh pineapple and toasted coconut for a sunny tropical breakfast.

Ingredients

• 1½ cups Yogurt
• 1½ cups Pineapple, cubed
• 3 tbsp Shredded Coconut
• 1 tbsp Honey

Steps

1. Toast the shredded coconut in a dry pan over medium heat until golden, about 3 minutes, then set aside.
2. Divide the yogurt between two bowls and top with the cubed pineapple.
3. Drizzle with honey and sprinkle with the toasted coconut.