Creamy Coconut Tropical Quinoa

This Creamy Coconut Tropical Quinoa bowl is made with Success® Tri-Color Quinoa cooked with coconut milk and mixed with brown sugar, lime juice, vanilla and cinnamon.

(8 votes, average: 2.88 out of 5)

Creamy Coconut Tropical Quinoa

Cooking time
PREP TIME 10 mins
Cooking time
COOK TIME 5 mins
Ready in
TOTAL TIME 15 mins


  • 1 bag Success® Tri-Color Quinoa
  • 2 cups coconut milk
  • 1/2 cup toasted, shredded coconut, divided
  • 2 tbsp brown sugar
  • 1 tsp lime juice
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1 banana, sliced
  • 1 ripe mango, peeled and diced
  • 1 cup diced pineapple
  • zest of 1 lime


Sunshine in a Bowl

Mornings never looked as sunny or tropical as they do with this Creamy Coconut Tropical Quinoa breakfast. With this in your bowl, there’s absolutely no reason to wake up on the wrong side of the bed.

With a trio of fruit including mango, sliced bananas and pineapple, this recipe doesn’t skimp on fresh flavors. With coconut milk, toasted, shredded coconut and a bit of lime juice, this dish is truly a topical delight.

A touch of brown sugar, vanilla and cinnamon makes this breakfast bowl even sweeter, while our Success® Tri-Color Quinoa adds a nutty taste and kick of whole grains.

Cooked in creamy coconut milk, this quinoa goes from average, nutty grain to a creamy, porridge-like texture, with tons of coconut flavor.

Make this for breakfast on a lazy Sunday morning and enjoy a Thai twist on a classic quinoa breakfast bowl. For something more savory, learn how to make Spanish rice.

  • Sure to please, this satisfying Creamy Coconut Tropical Quinoa bowl is enriched with coconut milk for a velvety texture. Made with fresh fruit, brown sugar, spices and tasty quinoa, it’s steps above your average breakfast bowl.

    Step 1

  • Prepare quinoa according to package directions, substituting coconut milk for water.

    Step 2

  • When quinoa is done, remove bag from coconut milk. Empty quinoa back into saucepan with coconut milk.

    Step 3

  • Stir in 1/4 cup coconut, brown sugar, lime juice, vanilla and cinnamon. Bring to a simmer, stirring often. Remove from heat.

    Step 4

  • Divide quinoa mixture among 4 bowls. Top with banana, mango and pineapple. Sprinkle with remaining coconut and lime zest.

    Recipe Tip

    For more crunch and added flavor, garnish each bowl with toasted cashews, almonds or macadamia nuts, if desired.


    Recipe Video