Mango Coconut Chia Breakfast

Make a magnificent mango morning treat when you combine Kellogg’s® Rice Krispies® with light coconut milk, chia seeds, vanilla, shredded unsweetened coconut and mango.

Mango Coconut Chia Breakfast

What you’ll need:

1 can (13.5- to 14-oz.) light coconut milk
3 tablespoons white or black chia seeds
1 teaspoon sugar or agave syrup (optional)
1 teaspoon vanilla
3 3/4 cups Kellogg’s® Rice Krispies® cereal
1/3 cup unsweetened coconut flakes
1 cup chopped fresh mango or papaya
White or black chia seeds (optional)
Unsweetened coconut flakes (optional)

How to do it:

1. In small bowl stir together coconut milk, 3 tablespoons chia seeds, sugar (if desired) and vanilla. Cover and refrigerate for 30 minutes to 12 hours.
2. Combine KELLOGG’S® RICE KRISPIES® cereal and coconut flakes. Pour into 3 serving bowls. Swirl some of the chia seed mixture into each of the 3 bowls.
3. Top each with mango. Garnish with additional chia seeds and coconut (if desired).

Cool tip!

Serve with a little umbrella for the ultimate tropical breakfast vacation.

Mango Coconut Chia Breakfast

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Mango Coconut Chia Breakfast

What you’ll need:

How to do it:

Cool tip!

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