When simple is best, this whole grain bowl with fresh mango, toasted coconut, creamy coconut milk and a touch of honey, never fails... to delight. Cooking the wheat berries in coconut milk helps them soak up extra flavor, resulting in a hearty, delicious breakfast you can continue to reheat all week.
How To Make A Wheat Berry Breakfast Bowl
Because it’s low in sugar, yet big on flavor, you can try this recipe for a breakfast treat or a really healthy dessert! Here’s how you make it.
First, you’ll cook the wheat berries and coconut. To do this, bring the water and coconut milk to a low boil and then add the wheat berries, half your shredded coconut, honey, and salt. Reduce the heat to low and simmer for 30-35 minutes. The wheat berries will become tender and chewy as they soak up the water and subtle flavors of coconut milk.
Next, add the pieces of mango you chopped. At this point, I like to taste test to see if it needs a little more salty or sweet. Mango sweetness will vary depending on ripeness.
Then you’ll want to toast the remaining coconut. This takes literally 2 minutes and is easier than you’d think! Just pop it in a dry skillet on a low heat and watch it carefully until it’s a light golden brown.
To serve, scoop the wheat berry mixture into bowls and top with toasted coconut flakes, a little honey, and a dollop of yogurt.
What Are Einkorn Wheat Berries?
Einkorn Wheat berries are the whole grain or kernel. Einkorn grows inside an outer husk which is carefully cleaned, without polishing or pearling the grain so you are eating 100% of the bran and germ. When you choose jovial 100% Organic Wheat Berries, you can be sure you’re getting the best nutritional value. Our Einkorn Wheat Berries are packed with 9 grams of protein, 4 grams of fiber, and an abundance of B vitamins per serving.
Serves 4
Mango & Coconut Wheat Berry Recipe for Breakfast or Dessert
2 tablespoons honey, plus more to serve (optional)
¼ teaspoon kosher salt
1 large mango, diced (1 ¼ cups)
Plain or vanilla yogurt, to serve (optional)
Instructions
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.
Gently fold in the mango pieces. Taste and adjust the flavor if you’d like (adding more salt or honey, if preferred).
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.
Scoop wheat berry mixture into four bowls. Top with toasted coconut flakes, a little honey and a dollop of yogurt.
Tips
Leftovers can be refrigerated, covered, for up to 5 days.
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