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, Village Harvest‘s Farro is a yummy way to enjoy a hot breakfast and to add extra protein. 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, Village Harvest’s Farro has vitamin B3 which aids in metabolizing carbohydrates, fats and proteins. 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.
Coconut Mango Breakfast Farro Recipe
- 1 c . Village Harvest Farro Perlato
- 3 c . lite coconut milk
- 1/4 c . agave nectar
- 1/2 mango sliced
- 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.
*Nutrition facts are estimates.
You can find Village Harvest Farro Perlato at these stores.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.