My dear friend Eric is in Hawaii right now and his photos are making me miss my island time! On a whim this morning, I decided to bake up another batch of my Coconut Muffins since I had coconut milk that needed to be used up and, well, one thing led to another, and I ended up with this gorgeous vacation breakfast in my own backyard.
I’m a big believer in creating those vacation moments at home. That’s why I adore my fire pit! It’s an instant vacation. This is such a simple breakfast but looks oh so pretty, I just had to share. There’s no recipe component to this – just a serving suggestion, really!
I went to Central Market this weekend and got the best, juiciest mango on sale. I’m always on the hunt for good mangoes because they’re hard to come by in Dallas and I just adore them. They have twice the amount of vitamin C as oranges! Speaking of oranges, I was also able to pick up Central Market’s incredible freshly squeezed orange juice. I used to keep this in my house at all times but alas, I live quite far from Central Market now so it’s treat!
This was my first time trying Greek God’s Black Cherry flavored yogurt and whoa, that is some damn good yogurt. It doesn’t need any help from fruit to make it delicious. This whole plate was just such a satisfying combination. Hope you love it!
Simple Island Breakfast
Muffin or pastry (try my Coconut Muffins!)
Yogurt with granola (I used Greek Gods black cherry with almond granola – holy yum!)
Tropical fruit such as mango
Berries
Coffee
Freshly squeezed juice
- Bake muffins. Cool for five minutes, remove from pan, and let cool while you arrange breakfast.
- Cut mango or pineapple. Wash berries and arrange on plate.
- Layer yogurt with granola in a tiny stemless wine glass or shot glass
- Add muffin to plate and serve with juice and coffee. Give it that Rose Table touch with a fresh flower!
That’s it! It’s amazing how elegant a simple muffin and fruit breakfast can be.
Happy brunching,
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