I’m not one to eat the right foods at the right time of day. I love breakfast for dinner and vice versa.
And I certainly wouldn’t pass up a chance to have dessert for breakfast!
This Coconut Mango Breakfast Farro recipe gives you all rich and comforting flavors of one of my favorite desserts – rice pudding – in a yummy breakfast bowl.
Have you tried farro? I’m adding more protein to my diet this year, and eating farro is a way to do that.
With 7g of protein per serving, farro is a yummy way to enjoy a hot breakfast and to add extra protein.
What is farro?
Farro is a delicious staple that works for any meal and has twice the protein and fiber as modern wheat.
Along with fiber and protein, farro has vitamin B3 which aids in metabolizing carbohydrates, fats and proteins.
How to use farro
It’s really versatile and can be used in soups, salads, stews or even cooked just like risotto.
It also makes a fantastic breakfast.
For this recipe, I wanted to re-create a dessert that I like – mango sticky rice – in better-for-you breakfast form.
I swapped out the rice for farro, used lite coconut milk instead of the full-fat version, and swapped 1 cup of granulated sugar for 1/4 cup of agave nectar.
The result was a lightly sweetened, creamy bowl of nutty faro that would stand up to any rich and decadent breakfast but also hearty enough that you won’t be hungry 5 minutes after you eat.
More hearty breakfast recipes!
Coconut Mango Breakfast Farro Recipe
Ingredients
- 1 c . Village Harvest Farro Perlato
- 3 c . lite coconut milk
- 1/4 c . agave nectar
- 1/2 mango (sliced)
Instructions
- Add farro and coconut milk to large saucepan, and stir to combine.
- Bring to boil over medium-low heat.
- Once at a boil, reduce heat to low, and simmer for about 20 minutes. Farro should be soft and a little chewy.
- Remove from heat, and stir in agave nectar.
- Top with sliced mango and additional agave nectar and coconut milk, if desired.
Notes
Nutrition Information
Kristin says
I love farro, so I was really excited to try this breakfast version. I have to confess that after eating it the first day, I thought, “This is good, but I don’t think it’s worth the effort to make this for my breakfasts regularly.” Then, I ate the leftovers for the next 3 days, and it just grew on me, and I ended up making it again when I ran out of the first batch. Now, I just can’t wait to get up in the morning to eat it! When I made it, I didn’t realize it would take more than 1 can of coconut milk, so I substituted the remaining milk for skim, and I thought it still had a creamy, coconutty flavor. I love eating this with mango and blueberries. Anyway, thanks for a great recipe! I really enjoy eating this for breakfast.
Kate says
I’m so glad that it grew on you! It’s nice to be able to have something prepped that you can just heat up in the morning. =) I’m glad to hear that the milk worked well. It’s always helpful to hear about any substitutes that work well. Thanks for taking the time to come back and comment!
James Spencer says
Is there a nutritional breakdown for this recipe? Thank you.
Kate says
Thanks for asking! I added one in. Sometimes it takes a little bit to show up, but it’s in there now.
talli says
hi, have you tried preparing the coconut mango farro mentioned in the instantpot?
i am new to farro and would like to know if i can prepare it in the instantpot?
thank you
Kate says
I haven’t tried it. Maybe someone else can jump in on this?
Kati @ Around the Plate says
This looks yummy – and a perfect way to warm up on a cold winter morning!
Kate says
Thank you so much! =)