Wheat Berry Breakfast Bowl With Mango & Coconut

Serves 4

Instructions

1. In a medium saucepan over medium-high heat, bring 1 cup of water and 1 cup of coconut milk to a low boil. Add wheat berries, ⅓ cup shredded coconut, honey and salt. Reduce heat to low and simmer for 30-35 minutes, or until tender (but still chewy). Any remaining liquid will be absorbed as the grains sit off the heat for a few minutes.
2. Gently fold in the mango pieces. Taste and adjust the flavor if you’d like (adding more salt or honey, if preferred).
3. In a small dry skillet over low heat, toast remaining ⅓ cup shredded coconut until light golden brown, about 2 minutes. Watch carefully as it can burn quickly.
4. Scoop wheat berry mixture into four bowls. Top with toasted coconut flakes, a little honey and a dollop of yogurt.

Leftovers can be refrigerated, covered, for up to 5 days.