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Creamy coconut mango breakfast quinoa is a great way to start the day. A nice alternative to oatmeal, with lots of fiber and protein. #quinoa #glutenfree

Tropical Breakfast Quinoa.

A creamy coconut quinoa topped with mango is a great way to start the day!
Course Breakfast
Cuisine gluten free, vegan.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3
Calories 379 kcal
Author Kelly Roenicke


  • 1 cup quinoa
  • 2 1/4 cups unsweetened coconut milk I used SO Delicious brand
  • 1 ½ Tablespoons vegan buttery spread
  • 1 Tablespoon coconut cream I used Trader Joe's brand
  • 1 ½ Tablespoons maple syrup honey, or agave syrup
  • 1/8 teaspoon salt
  • ¼ cup unsweetened coconut flakes plus more for top
  • 1 cup fresh mango diced


  1. Rinse the quinoa in a strainer, and then place the quinoa in a saucepan. Add the unsweetened coconut milk. Cook over medium heat, just until the milk starts to bubble. Reduce the heat to low, and cover the pan.
  2. Cook over low heat for about 15 minutes. The quinoa is done when the little ring separates from around the edge of the quinoa. Don’t overcook or it will dry out.
  3. Remove the pan from the heat and stir in the honey, vegan buttery spread, shredded coconut flakes, coconut cream, and salt.
  4. Spoon into bowls and top with the diced mango. Sprinkle coconut on top.
Nutrition Facts
Tropical Breakfast Quinoa.
Amount Per Serving
Calories 379 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Sodium 192mg8%
Potassium 691mg20%
Carbohydrates 52g17%
Fiber 6g25%
Sugar 12g13%
Protein 14g28%
Vitamin A 970IU19%
Vitamin C 20mg24%
Calcium 258mg26%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.