Coconut Bowl with Fruit and Granola
A vibrant breakfast bowl served in a coconut shell, layered with fresh blueberries, strawberries, toasted coconut flakes, and crunchy granola, finished with edible flowers for a pretty touch.
- Total time
- 10 min
- Servings
- 1
- Calories
- 350
- Protein
- 6g
Ingredients
- 1 whole coconut shell (halved)
- ½ cup blueberries
- ½ cup strawberries
- 2 tablespoons coconut flakes
- ½ cup granola
- 1 tablespoon edible flowers
Instructions
- 1
Prepare the coconut shell by rinsing it and patting it dry. If using a fresh coconut, crack it open and scoop out the flesh, reserving the shell as a bowl.
- 2
Add the 1/2 cup blueberries and 1/2 cup hulled and sliced strawberries into the coconut shell, arranging them in an even layer.
- 3
Sprinkle the 1/2 cup granola over the fruit, followed by the 2 tablespoons coconut flakes.
- 4
Garnish with the 1 tablespoon edible flowers just before serving. Enjoy immediately for the best crunch.
- 5
If you like, add a drizzle of honey or a dollop of yogurt on top for extra creaminess.
Tools you’ll need
- Coconut shell (or bowl)
- Knife
- Cutting board
- Measuring cups
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